Ingredients
Scale
- 1/2 pound of spaghetti
- 1/4 cup extra-virgin olive oil
- freshly ground pepper
- 1 cup freshly grated Pecorino-Romano cheese, plus extra for serving
Instructions
- Bring a pot of generously salted water to a boil, and add the spaghetti. Cook until the pasta is almost al dente.
- Meanwhile, put the extra-virgin olive oil into a large saute pan and grind a good amount of pepper into it. Then heat the olive oil over medium-high heat.
- Reserve 1 cup of the pasta cooking water, then strain the pasta and add to the pan with the olive oil and toss to coat the pasta.
- Next, add the cheese to the pasta and stir thoroughly to combine.
- Finally, add 1/2 cup of the pasta cooking water to the pan and stir more, until a creamy sauce is formed. If sauce is too dry add some more of the cooking water.
- Transfer to serving plates, grind a little more fresh pepper on top and serve with extra grated Pecorino-Romano cheese on the side.
- Prep Time: 5 mins
- Cook Time: 15 mins