1/2cup freshly grated pecorino Romano or Parmesan cheese, or more to taste
1pound linguine or other long pasta
Freshly ground black pepper
Instructions
Bring a stockpot of water to a boil and salt it. Heat the oven to 200°F and put a large ovenproof bowl in it for about 5 minutes. When the bowl is warm—handle it with oven mitts to avoid burning yourself—crack the eggs on a flat surface and open them into it. Beat them with a fork or whisk until uniformly colored. Then stir in the cheese.
When the water boils, cook the pasta until it is tender but not mushy; start tasting after 5 minutes. When it’s done, scoop out and reserve at least 1 cup of the cooking water, then drain the pasta.
Immediately toss the pasta with the eggs in the bowl; if it’s too dry (unlikely), add a little of the pasta-cooking water. Taste and add more salt or cheese if you want, then add black pepper—I suggest a lot—and serve.