Make this classic pasta dish easily at home, without having to boil water or even preheat your oven. Out of your June comes perfectly cooked pasta with just enough starchy water left in the pan to make a silky, creamy sauce. Make sure you have tongs ready to finish this dish--tossing the pasta correctly is an important step that helps emulsify the sauce. Although Pecorino Romano cheese is traditional (feel free to use it if you prefer), we call for Parmesan here. We recommend measuring the cheese by weight and then freshly grating--do not use pre-grated cheese from the grocery store as the extra starches prevent it from melting into a smooth sauce. Use good quality, aged Parmesan cheese-- Parmigiano Reggiano is best if you can find it.