Ingredients
Scale
- 1 lb. fusilli
- 2 cups cooking liquid (water the pasta was cooked in)
- 1 1/2 cups freshly grated Parmigiano Reggiano, plus extra for serving
- 2 Tbsp. freshly ground black pepper
Instructions
- Cook fusilli according to package directions until al dente.
- Fill a large serving bowl with hot water to warm the bowl.
- Just before pasta is finished cooking, drain the bowl but do not dry.
- Reserve 2 cups cooking liquid, then drain the pasta quickly and add to the warm bowl.
- Sprinkle 1 1/2 cups of cheese, ground pepper and 2/3 cup cooking liquid over fusilli and toss.
- If pasta seems dry, toss in more cooking liquid.
- Divide pasta among 4 bowls then sprinkle each with more grated cheese.
- Serve immediately with additional cheese for more sprinkling.