Boil the pasta

• Bring salted water to a rolling boil in a large pot.
• Cook the pasta until just shy of al dente.

Warm the cheese wheel

• Scoop out the centre of the Parmigiano Reggiano wheel to create a hollow basin.
• Pour a little of the hot pasta water into the hollow and let the cheese soften into a creamy sauce.

Finish the pasta in the cheese

• Drain the pasta, keeping a little cooking water.
• Tip the pasta into the hollowed cheese wheel and toss with tongs until every strand is coated in melted cheese.
• Loosen with a splash of pasta water if the sauce tightens.

Serve

• Twist the pasta onto plates and finish with a little extra grated Parmigiano Reggiano.