Tagliolini/Tonnarelli cacio e pepe or Tagliolini with pecorino and black pepper

serves 2

    * 200g fresh tagliolini/tonnerelli
    * 100g freshly grated pecorino romano
    * freshly, coarsely ground black pepper
    * more grated pecorino and pepper to serve.

Bring a large pan of fresh water to a fast boil and salt it generously.

Grate the pecorino and get a warm serving bowl ready. Tip the cheese
in the bowl and grate over plenty of black pepper.

Drop the pasta in the boiling water and set your timer,
my fresh pasta only takes about 3 and a half minutes.
When the pasta is about a minute away from being ready,
scoop out a small ladelful of cooking water and add it to
the cheese and pepper, using a fork quickly whisk into
a creamy emulsion.

Once the pasta has reached al dente perfection quickly drain
it, then tip it into the serving bowl along with the creamy
sauce, Toss everything together and divide between your serving bowls.

Sprinkle over the extra freshly grated pecorino and grind over more pepper.

Serve straight away