This simple pasta recipe is an upgrade to your pasta game. Serve alongside crunchy garlic bread and a side salad for a complete meal.
4 1/4 to 5 cups (34 to 41 fluid ounces) boiling water or exceptionally hot tap water
Generous pinch salt
3 1/2 ounces (100 grams) Cacio de Roma, finely grated (ideally the cheese should be the semi-soft sheep?s cheese from Lazio called Cacio de Roma, but if this is hard to find use pecorino Romano or Parmigiano-Reggiano instead)
1/2 to 1 teaspoon freshly ground black pepper
11 1/2 ounces (320 grams) fresh tonnarelli or dried spaghetti
3 tablespoons extra-virgin olive oil
Want to see the entire recipe? Click here Published February 24, 2016.