Ingredients
1/4
1 lb spaghetti
7-8 oz pecorino romano cheese, grated
1 Tbsp olive oil
Freshly ground black pepper
Preparation
Create Cheese Bowl Take 1/3 c or 1 1/2 ounce of the shredded Romano cheese sprinkled evenly in the “bowl” of the skillet, to form a melted sheet of cheese, lightly toasted, (like a cheese tortilla) then flipped onto an upturned cup or small bowl to mold the melted cheese sheet into a bowl. Allow to cool slightly, then invert on a plate and fill with the prepared pasta (below). Create one for each portion.
Pasta Pour the grated cheese into a bowl. Cook the pasta in plenty of salted boiling water. Just minutes before the pasta is ready, take a couple of tablespoons of the cooking water and add it to the cheese. Whisk until a creamy paste forms (use enough hot cooking water to achieve this). When the pasta is almost al dente (about 1 minute before the total cooking time), drain it and toss the spaghetti into a saucepan with 1 Tbsp olive oil and freshly ground black pepper (reserve about 1 cup of the cooking water). Quickly sauté the spaghetti. Add the creamy cheese mixture and stir for about 1 minute. You may need to add some more cooking water to keep the creamy texture of the sauce. Serve hot with a nice touch of grated pecorino cheese and black pepper.
