400 gr. of spaghetti
170 gr. of grated pecorino Romano cheese
Freshly ground black pepper
Fresh parsley to taste
Grate the pecorino Romano cheese while cooking the spaghetti in abundant salted water.
Once cooked, drain them al dente and set aside a few ladles of the water they were boiled in.
Pour the spaghetti into a bowl, add the water, pecorino cheese and mix well.
Add pepper to taste and gently mix again until the pasta’s starch has combined the spaghetti, making it creamy and shiny.
Add the final touch by sprinkling more freshly ground pepper before serving.