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Categories:Viewed: 29 - Published at: 5 years ago
Ingredients
- 64 ounces cold water
- 1 pound 1 pound dry pasta, (bucatini best, but any pasta will do)
- 1 tablespoon 1 tablespoon kosher salt
- 1 tablespoon fresh, coarsely ground black pepper, plus more to taste
- 2 cups finely grated Pecorino Romano cheese
Method
- Combine water, pasta, and salt in a 4 1/2-quart pot, cover and set over medium-high heat to bring to a boil. We use a deep stainless-steel saute pan.
- When water boils, decrease the heat to maintain a simmer. Remove the lid, stir in the freshly ground black pepper, and cook until the liquid is almost completely absorbed - about 10 minutes. It should be al dente and look just a bit saucier than the pasta you would plate.
- Remove from heat and stir in the grated Pecorino Romano. Keep stirring until the cheese has melted and is fully incorporated into the pasta water.
- Enjoy!
