Pasta with Pecorino and Pepper

Romans make this quick pasta with lots of Pecorino Romano cheese and black pepper. Use good quality fresh pecorino and grate it just before you are ready to use it.

2 Tbsp. olive oil
1 Tbsp. pepper, freshly cracked
1 cup Pecorino Romano cheese, grated
1 lb pasta

Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil, add the pasta and cook for 7-8 minutes or until 'al dente'. When the pasta is done, reserve ½-1 cup of the water, then drain.

In a large bowl, toss the pasta with the oil, pepper, half the cheese and a little of the cooking water. Toss until the cheese is melted. Add the remaining cheese and toss again. Serve.

Makes 4 servings.