2 oz. Pecorino Romano, finely grated (about 1 cup), divided
1 tsp. freshly ground black pepper, divided
Directions
In a large pot of boiling salted water, cook pasta, stirring occasionally, until just shy of al dente, 6 to 8 minutes (the pasta will finish cooking during frying). Drain well, shaking off as much water as possible, then spread out on a paper towel-lined baking sheet.
Into a large, heavy pot, pour oil to a depth of 2". Heat oil over medium-high heat until an instant-read or deep-fry thermometer registers 350°.
Working in small batches (to avoid overcrowding), carefully spoon pasta into oil. Fry, turning halfway through with a metal spider or slotted spoon and separating if needed, until golden brown and beginning to float, 2 to 3 minutes.
Transfer pasta to a large heatproof bowl. As batches are added to bowl, sprinkle with some cheese and season with pepper, and toss to combine.
