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Ingredients
US|METRIC
4 SERVINGS
- 600 grams pasta (I like small noodles but we use bucatini at the restaurant)
- 4 Tbsp. freshly ground black pepper (medium grind, even more if you can stand it)
- 8 Tbsp. olive oil
- 400 grams pecorino (the best, you can find, grated, we use Sicilian sheep's milk pecorino)
- 650 mL pasta water (see below)
- 4 liters cold water
- 60 grams salt
- 3 Tbsp. semolina flour
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