Cook it “al dente” and drain the water, but not too much; keep it a little wet. Then add pecorino cheese and black pepper.
This is the very recipe for “Cacio e Pepe”.
How about the amount of pasta, cheese and pepper? Tons of them three, of course.
One of the best Cacio e Pepe in Rome? Osteria da Fortunata at Campo de’ Fiori.