Pasta Cacio E Chili

• 1/2 pound pasta
• 1/4 cup good-quality olive oil
• 1 tablespoon chili-garlic sauce (or to taste)
• 3/4 cup finely grated pecorino cheese, plus more to add at table

1. Boil a pot of salted water with just enough water to cover the pasta by an inch or so.
2. Add the pasta and cook until al dente.
3. Reserve a cup of the starchy pasta water, and then pour the pasta into a colander over a serving bowl (an easy way to warm the bowl). Empty the bowl and pour in the pasta.
4. Mix the pasta with the olive oil, then add the chili-garlic sauce and the cheese. Toss vigorously, adding a few drops of the reserved pasta water at a time until the sauce looks a bit creamy and the pasta is well-coated. Taste it and add salt if necessary -- it may not be, depending on how salty the cheese is. Sprinkle on additional cheese at the table.

pasta, olive oil, chiligarlic sauce, pecorino cheese

Taken from food52.com/recipes/21681-pasta-cacio-e-chili (may not work)