Pasta Alla Cacio E Pepe

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 6 ounces pecorino romano cheese (2 cups finely grated and 1 cup coarsely grated)
• 1 lb spaghetti
• table salt
• 2 tablespoons heavy cream
• 2 teaspoons extra virgin olive oil
• 1 1/2 teaspoons fresh ground black pepper

Recipe

• 1 place finely grated pecorino romano in medium bowl. set colander inside large bowl.
• 2 bring 2 courts water to boil in large dutch oven. add pasta and salt; cook, stirring frequently, until al dente (or according to package directions). drain pasta into colander, reserving cooking water. pour 1 1/2 cups cooking water into liquid measuring cup and discard remainder. return pasta to now-empty bowl.
• 3 slowly whisk 1 cup of reserved pasta water into finely grated pecorino until smooth. whisk in cream, oil, and black pepper. gradually pour mixture over pasta, tossing to coat. let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining pasta water. serve, passing coarsely grated pecorino separately.