4 oz imported pecorino romano grated on the teeth of the box grater
1 1/2 tsp fresh cracked pepper
2 tbs olive oil
2 tbs heavy cream
1 lb spaghetti
boil 1 lb of spaghetti in 2 quarts of water with 1 1/2 tbs salt, stirring frequently. drain the pasta into your serving dish, the water will warm the dish. reserve 1 1/2 cup pasta water, discard the rest of the water. put the pasta back into your serving dish.
stir 1 cup of pasta water into the grated cheese to melt it. add 1 1/2 tsp black pepper, 2 tsp olive oil and 2 tbs heavy cream stir until smooth and well combined.
slowly pour sauce into the pasta tossing gently. serve immediately.
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