- 5 tbs olive oil, divided
- 2 tsp coarsely cracked black pepper
- Big pinch kosher salt
- ½ lb linguini
- 1 c. Grated pecorino romano cheese (about 2 oz.)
- *optional 2 tbs fresh chopped parsley
Add 3 tbs. Olive oil and cracked black pepper to a skillet or shallow sauce pan over medium heat. Cook about 1 minute. Pepper should sizzle a bit. Remove from heat and set aside.
We’re cooking the pasta in a skillet to increase the density of the starch in the boiling water. Add enough water to cover the pasta and bring to boil. Cook to al dente. That’s about a minute less than usual. We don’t want the pasta to be mushy.
When the pasta is cooked, add 3 tbs of the cooking water to the olive oil and pepper. Stir it together. Don’t drain the pasta. Just transfer it wet with tongs or a pasta fork to the olive oil mixture.
Add 2 tbs olive oil and gently toss.
Gently fold in about ¾ of the cheese.
If the sauce seems a little too dry or sticky, add a couple teaspoons of the pasta water. Serve with the remaining cheese on the side. You can also add the optional parsley.