Description
This classic Roman pasta dish is a simple and delicious addition to your cooking repertoire. Be sure to use the highest quality ingredients you can get because with only three ingredients each one has to shine.
Ingredients
Scale
- 420 grams dried spaghetti
- 250 grams grated Pecorino Romano
- Fresh ground black pepper
- Ladle of pasta water
- Salt
Instructions
- Bring your pasta water to a boil in a large pot.
- While your water comes to a boil, grate your cheese and set aside.
- Add salt right before you add the pasta. Use less than you normally add to your pasta water as the cheese is already salty.
- Once your water comes to a full boil add your spaghetti. Gently push the strands into the water with a wooden spoon until they are fully submerged.
- A few minutes before the pasta is done place your pasta bowl on top of the pot of boiling water to heat the bowl up. This helps the sauce come together later.
- When your pasta is al dente, strain it and reserve one to two ladles of cooking water.
- Place the strained pasta in the warmed dish and gradually add the grated cheese and pasta water, tossing between additions. Toss and add cheese and water until a creamy sauce forms and coats the pasta. If the sauce is too dry add water and if it is too watery add more cheese.
- Place the tossed pasta in serving bowls and top with freshly ground pepper.
Nutrition
- Serving Size: 4-6 servings