1/2 lb spaghetti, 'De Cecco'
1/4 c. extra virgin olive oil, good quality
1 c. fresh grated Pecorino Romano cheese
3 T. coarsely ground black pepper
Boil water for the pasta with 2 Tablespoons of salt. Cook pasta al dente, stir to prevent sticking. Drain the water, making sure to save enough cooking water in the pot to coat the spaghetti. Add the olive oil, romano, black pepper and toss to blend. Basta!@
This is great with a simple salad of arugula, olive oil and fresh lemon juice.