320 g of paccheri
100 g romano pecorino cheese
0.5 g ground black pepper
60 g extra virgin olive oil
q.b. water from the pasta
Cook paccheri for 8-10 minutes in a pot with boiling salted water, drain.
Pour paccheri in a bowl, season out of the fire with the grated pecorino cheese, freshly ground black pepper reel, a dash of cooking water and extra virgin raw.
Serve the dish with paccheri over freshly ground black pepper to reel