maccheroni alla chitarra with pecorino toscano cheese

cacio sui maccheroni alla chitarra

4 to 6 servings

• Salt
• 6 tablespoons extra-virgin olive oil
• 5 garlic cloves, peeled
• 2 sprigs fresh thyme
• 1 pound maccheroni alla chitarra or spaghetti
• Freshly ground black pepper
• 2 cups freshly grated young pecorino toscano (about 8 ounces)

Bring a large saucepan of salted water to boil.

Heat oil, garlic and thyme in a large, high-sided skillet over medium-low heat. Cook, stirring until garlic is lightly golden on all sides and fragrant, about 7 minutes. Transfer mixture to a large serving bowl.

Add pasta to boiling water and cook until al dente; drain, reserving ½ cup cooking liquid. Add pasta and 2 to 3 tablespoons of the cooking liquid to the oil and toss. Season with salt and pepper to taste, top with cheese and serve immediately.