Pasta Alla Cacio e Pepe
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Ingredients
- 6 ounces Pecorino Romano (1 cup finely grated and 1 cup coarsely grated)
- 1 lb. Spaghetti
- Table Salt
- 2 Tbsp Heavy Cream
- 2 Tsp. Extra Virgin Olive Oil
- 1 1/2 tsp. finely ground pepper
Details
Servings 4
Preparation
Step 1
Place finely grated pecorino romano in a medium bowl. Set colander inside large bowl. Bring 2 quarts water to boil and add pasta and 1 1/2 tsp salt. Cook stirring frequently until Al dente and drain pasta in colander. Pour 1 1/2 cups cooking water into measuring cup, return pasta to bowl and slowly whick 1 cup of pasta water into finely grated pecorino until smooth. Whisk in cream, oil and black pepper. Gradually pour mixture over pasta and toss. Let pasta stand for 1 to 2 minutes. Serve coarsely grated pecorino separately...
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