Spaghetti with Pecorino and Shrimp

Boil the pasta in at least 3 liters of boiling water with 20 g of salt until al dente. Drain, reserving 80 ml of the pasta water.

Clean the shrimp, setting the heads aside. Cut the shrimp meat into 5 equal pieces.

In a pan, heat the oil over medium heat. Squeeze the juice from the shrimp heads directly into the oil, then add the heads to the pan. Sauté for 1 minute. Add the shrimp pieces and sauté them, stirring frequently, for another 1 minute. Add a pinch of salt, most of the pepper, and 40 ml of the reserved pasta water. Mix well, then remove and discard the shrimp heads.