- 1 lb dried Spinosi brand tonnarelli
- 1 tablespoon butter
- A heaping 1/2 tsp very coarsely ground black pepper
- 1 cup finely grated Pecorino Romano or Toscano
Cook the tonnarelli in a large pot of well-salted boiling water. Drain two minutes before time specified on package, reserving 1 cup of pasta water. In a large pan over medium-low heat, combine 2D3 cup pasta water, butter, and pepper. Add the pasta and continue to cook, tossing frequently, until it is al dente (about 2 minutes). Add half the cheese (and a little more pasta water if the pasta looks dry) and salt to taste. Toss. Serve topped with remaining cheese.