Spaghetti with pecorino romano and black pepper
MAKES 4 TO 6 SERVINGS
1 pound spaghetti
1/3 cup kosher salt
3/4 cup Pecorino Romano, grated
1 teaspoon freshly ground black pepper
3 tablespoons Pecorino Romano, grated
In a 12-quart pot bring 8 quarts of water to a rapid boil over high heat.
Add spaghetti to boiling water. Add salt and cook to the al dente stage.
Using a colander, drain spaghetti and reserve some of the pasta water (about × cup). Add pasta water to a large heavy-bottom saute pan over medium heat. Add spaghetti to the saute pan and toss pasta using pasta tongs.
Quickly add grated Pecorino Romano cheese and black pepper. Toss well, ensuring that cheese, pepper and pasta water mixture coats spaghetti evenly.
Arrange spaghetti with Pecorino Romano and black pepper onto serving platter and sprinkle with remaining Pecorino Romano cheese and serve at once.
Nutrition facts per serving: 462 calories, 4 g fat, 2 g saturated fat, 11 mg cholesterol, 85 g carbohydrates, 18 g protein, 132 mg sodium, 3 g fiber
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