Pasta With Peppery Pecorino Romano

• 14 cup kosher salt (not a mistake)
• 34 lb spaghettini or 34 lb linguine, fini
• 1 cup freshly grated pecorino romano cheese
• fresh cracked pepper (15-20 turns of a peppermill)
• 2 tablespoons virgin olive oil

1. In a big pot, bring 5 quarts water to a boil with the salt.
2. Cook pasta until al dente, 4-6 minutes.
3. Meanwhile, combine the cheese and fresh cracked pepper in a bowl.
4. Two minutes before you drain the pasta, combine the oil and 2/3 cup pasta water in a large skillet; heat to a simmer over low flame.
5. Drain the pasta and add it to the skillet; add 1/3 of the cheese/pepper mixture; toss to combine.
6. Repeat with the remaining cheese mixture in two additions.

kosher salt, spaghettini, freshly grated pecorino romano cheese, fresh cracked pepper, virgin olive oil

Taken from www.food.com/recipe/pasta-with-peppery-pecorino-romano-356488 (may not work)