Pasta Alla Cacio e Pepe

By LisabethRobidoux

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

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...