Cacio en Pepe (Cheese and Pepper Pasta by way of Cumbria)
One of Rome's traditional dishes but not that well known here - and I'm doing it all wrong - using a Penne and even worse with Cheddar Cheese rather than just Pecorino, but hey I'm in Cumbria, Luigi. And Dear Luigi I have tried making it with your Italian grated hard cheese and Spaghetti and it just didn't work for me, but this did. It's like a deconstructed mac and cheese, and totally scrummy.
Lots of ground Black Pepper
Oil and Butter
Pasta
Cheddar
Pecorino
Method
Put your pasta on to boil and cook most of the way.
In a frying pan melt a knob of butter add a little olive oil, when starting to foam add all the pepper, you want to smell the pepper frying (there should be enough that the dish will taste fiery), using a slotted serving spoon add pasta and stir around, then add a ladle or two of the remaining liquid from the pasta and the cheese, stir round till a lovely thick cheesy sauce coats the pasta. Serve with grated Pecorino cheese on top.