Ingredients for 4 people:350 g Rigatoni120 g grated aged pecorino cheese1 tbsp freshly ground black pepper salt
Cook the pasta in plenty of boiling, salted water. In the meanwhile, in a small bowl (if possible heated), mix the grated pecorino with 8 tablespoons of the water the pasta is cooking in, stirring until it becomes creamy. Grind the pepper and put it into a frying pan. Strain the pasta when “al dente” (setting aside the cooking water) and tip it into the frying pan; add the pecorino cream and a ladle of the pasta cooking water, and stir quickly to amalgamate everything thoroughly. Serve the rigatoni straight away, piping hot, with a little more pepper ground on top.