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.