Spaghetti with Pecorino Romano and Black Pepper

• Kosher salt or coarse sea salt
• 1 1/2 pounds spaghetti, spaghettoni, tonnarelli or fettuccine
• About 2 cups freshly grated Pecorino Romano
• 1 heaping tablespoon freshly ground black pepper

1. 1.
2. Bring at least 5 quarts of water to a boil in a large pot and add a tiny pinch of salt.
3. Drop in the pasta, stir and cover the pot.
4. When the water returns to a boil, remove the lid and cook, uncovered, until the pasta is al dente.
5. Reserve about 1/2 cup of the cooking water and drain the pasta.
6. 2.
7. Return the still-dripping pasta to the pot in which it was boiled.
8. Away from any direct source of heat, stir in the reserved pasta water and toss vigorously while sprinkling in about 1 cup of the cheese and the pepper.
9. 3.
10. Serve immediately in pasta bowls with the remaining 1 cup Pecorino Romano on the side.

kosher salt, spaghettoni, romano, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-pecorino-romano-and-black-pepper-107264 (may not work)