Tagliatelle fresche al pecorino

Ingredienti

• 1x 9 oz. bag of Giovanni Rana Tagliatelle
• 3 tbsp unsalted butter
• 1/2 cup fresh Pecorino Romano, grated
• black pepper, to taste

Preparazione

1. 1

   In a medium pot, bring 2 1/2 quarts of water to a boil. Cook the pasta for only 2 minutes. Reserve 1/2 cup of the starchy cooking liquid and then drain the pasta in a colander.

2. 2

   Meanwhile, melt the butter in a large sauce pan over low heat. Add 1/4 cup of the reserved starchy pasta liquid and whisk well to combine.

3. 3

   Add the pasta to the pan and toss with tongs to coat all of the strands. Add a splash more of the reserved cooking liquid if the sauce seems too dry. Sprinkle with some of the cheese. Finish with black pepper to taste, and serve right away.