Spaghetti with Pecorino and Pepper

• 1 lb dried spaghetti
• 14 cup extra virgin olive oil
• 2 cups freshly grated pecorino cheese
• coarsely ground fresh black pepper

1. Add the pasta to a large pot of boiling water.
2. As the pasta softens, stir to prevent it from sticking together.
3. Cook it until it is tender, but firm to the bite, al dente.
4. Carefully drain the pasta, leaving a few drops of water clinging to the spaghetti.
5. Pour the oil into a large, warmed bowl.
6. Add the pasta, cheese, and plenty of coarse black pepper, and toss to blend.
7. Divide the pasta among warmed shallow soup bowls, and serve at once.

extra virgin olive oil, freshly grated pecorino cheese, black pepper

Taken from www.food.com/recipe/spaghetti-with-pecorino-and-pepper-20382 (may not work)