As a general rule, you shouldn’t salt the water “generously” because the pecorino is already quite salty itself. Also, you wouldn’t need to use parmigiano to balance the taste, but that’s up to you to modify the recipe how you like it.
I am saying to salt generously for people not used to make pasta, anyway, not adding any other salt anywhere it is not a problem to oversalt pasta really (I put the same I put everyday).
Even some traditional chefs use a mix of parmigiano, it helps counter a bit the acidity of the pecorino (in fact, I copied this from one of them!). It also depends on the pecorino, I live abroad, so I don’t have much choice.
As a general rule, you shouldn’t salt the water “generously” because the pecorino is already quite salty itself. Also, you wouldn’t need to use parmigiano to balance the taste, but that’s up to you to modify the recipe how you like it.
I am saying to salt generously for people not used to make pasta, anyway, not adding any other salt anywhere it is not a problem to oversalt pasta really (I put the same I put everyday).
Even some traditional chefs use a mix of parmigiano, it helps counter a bit the acidity of the pecorino (in fact, I copied this from one of them!). It also depends on the pecorino, I live abroad, so I don’t have much choice.
Makes sense!
In my experience, if I don’t salt the hell out of the water it’ll end up bland. That’s just what I found through trial and error