A Fish Dinner in Memison

This has practically nothing in it, and it's absolutely delicious. Marcia got it as a test kitchen for Cooks Illustrated, we tried it, and it's great:

Spaghetti with Pecorino Romano and Black Pepper

Use the small ragged holes on a box grater to finely grate the cheese and the large holes to coarsely grate. Alternatively, a food processor may be used to finely grate the cheese. Cut the Pecorino into 2-inch pieces and process until finely ground, about 45 seconds. Do not adjust the amount of water for cooking the pasta. Make sure to stir the pasta frequently while cooking, so it doesn't stick to bottom of pot. Allowing the dish to rest before serving allows the flavors to develop and the sauce to thicken.

4 ounces Pecorino Romano, finely grated (about 2 cups)
1 pound spaghetti or linguini
Table salt
2 teaspoons extra-virgin olive oil
1½ teaspoons finely ground black pepper
2 ounces Pecorino Romano, coarsely grated (about 1 cup)

1. Place finely grated Pecorino in medium bowl, set aside. Set colander in large bowl, set aside.

2. Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1½ teaspoons salt; cook, stirring frequently, until al dente. Drain pasta into colander set in bowl, reserving pasta cooking water. Pour off 1¼ cups of pasta cooking water into liquid measuring cup and discard rest; return pasta to now empty bowl.

3. Slowly whisk 1 cup reserved pasta cooking water into finely grated Pecorino, until smooth. Whisk in oil and black pepper. Pour cheese mixture over pasta in two batches, tossing to coat after each addition. Let pasta rest 2 minutes, tossing frequently, adjusting consistency with remaining ¼ cup reserved pasta water. Serve, passing coarsely grated Pecorino separately.

Serves 4 to 6.