Spaghetti With Pecorino Romano And Black Pepper (Cacio E Pepe)
Serves 4 To 6
Ingredients
6 ounces Pecorino Romano cheese, 4 ounces grated fine (2 cups) and 2 ounces grated coarse (1 cup)
1 pound spaghetti
Salt
2 tablespoons heavy cream
2 teaspoons extra-virgin olive oil
1-1⁄2 teaspoons pepper
Instructions
- Place finely grated Pecorino in medium bowl. Set colander in large bowl.
- Bring 2 quarts water to boil in large pot. Add pasta and 1-1⁄2 teaspoons salt and cook, stirring often, until al dente. Drain pasta into prepared colander, reserving cooking water. Pour 1-1⁄2 cups cooking water into liquid measuring cup and discard remainder. Return drained pasta to now-empty bowl.
- Slowly whisk 1 cup reserved cooking water into finely grated Pecorino until smooth, then whisk in heavy cream, oil, and pepper. Gradually pour cheese mixture over pasta and toss to combine. Let pasta rest for 1 to 2 minutes, tossing frequently and adding remaining cooking water as needed to adjust consistency. Serve, passing coarsely grated Pecorino separately.
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