Ingredients:

• 1/2 cup pecorino romano cheese, grated, very finely,
• salt and freshly ground black pepper,
• 1 lb spaghetti,
• 6 quarts water

Method: Cook the pasta, and when ready, drain, but not too thoroughly. Make sure to reserve about a 1/4 cup of the cooking liquid, and put pasta immediately into a warm bowl. Sprinkle with pecorino cheese and a generous amount of freshly ground black pepper mixing as you do so to prevent the cheese from clumping. Add a tablespoon of the hot cooking liquid as you mix, until the desired moistness is achieved.