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Instructions
- Boil the farfalle in salted water for 6 to 8 minutes, stopping just before al dente. Drain well and spread it on a paper towel-lined sheet to remove surface water.
- Heat 2 inches of oil to 350°F in a large heavy pot. Fry the pasta in small batches for 2 to 3 minutes, turning halfway and separating pieces as needed. Remove with a metal spider or slotted spoon when golden and beginning to float.
- Transfer each batch to a heatproof bowl and toss with its share of Pecorino and freshly ground black pepper.
Notes
Dry the pasta thoroughly before it goes into the oil.
Adapted from Francesca Zani, Delish.
