Place the beets in a pot, and cover with about 2 litres of water. Cover, bring to a boil, and boil until the beets are fully cooked.

Remove the beets from the pot, keeping the remaining beet-colored water in the pot. Add the dry pasta, and add enough water to just cover the pasta. (note: boiling pasta in a large amount of water is best, but in order to attain the deepest pink, aim to dilute the beet-colored water as little as possible.) Add a large pinch of salt to the water, and boil the pasta according to the directions on the package.

Once the pasta has finished cooking, drain and serve with pecorino romano or parmesan cheese and a sprig of parsley.