Cacio e e pepe, all quantities are per person.

Boil half a liter of water with 5 grams of salt, once boiling dump 100 grams of any short pasta in it.
While the pasta cooks (8 to 12 minutes according to the shape) grate 30 grams of pecorino (sheep cheese) and place it in a bowl.
When the pasta is almost ready take several tablespoons of cooking water and add it to the pecorino and mix quickly, until you get a creamy consistence.
Drain the pasta and put it in the bowl with the melted pecorino, grate black pepper on top to taste before mixing.

Source: https://translate.google.com/translate?sl=it&tl=en&u=http%3A%2F%2Fbressanini-lescienze.blogautore.espresso.repubblica.it%2F2013%2F05%2F13%2Fle-ricette-scientifiche-la-cacio-e-pepe%2F