Ingredients:

  • 200 grams (7 oz) spaghetti or tonnarelli
  • 1 tablespoon coarse sea salt (for pasta water)
  • 100 grams (3.5 oz) Pecorino Romano cheese, finely grated
  • 1 tablespoon freshly cracked black pepper (plus more for serving)

Instructions:

  1. Fill a large pot with water, add sea salt, and bring to a rolling boil.
  2. Add the pasta and cook according to package instructions until al dente.
  3. While the pasta is cooking, combine grated Pecorino Romano and cracked black pepper in a mixing bowl.
  4. Before draining the pasta, reserve about 1 cup of the pasta cooking water.
  5. Drain the pasta and immediately transfer it to the skillet over low heat.
  6. Add a splash of reserved pasta water (start with 1/4 cup) to the pasta.
  7. Gradually add the cheese and pepper mixture, tossing continuously to create a creamy sauce.
  8. If too thick, add more pasta water until desired consistency is reached.
  9. Plate the pasta, garnishing with extra Pecorino Romano and black pepper. Serve immediately.