Spaghetti with Pecorino and Shrimp

Cook the pasta al dente in at least 3 liters of boiling water with 20 g of salt, drain it, and set aside 80 ml of the pasta water.

Peel the shrimp, set the heads aside, and cut the shrimp into 5 pieces.

Heat the oil in a pan over medium heat, squeeze the shrimp heads into it, and place them in the pan. Sauté for 1 minute. Add the chopped shrimp and sauté, stirring frequently, for 1 minute. Add a pinch of salt and most of the pepper, then pour in 40 ml of the pasta water. Mix. Remove and discard the shrimp heads.