Cacio e Pepe Spaghetti

By TPMay

Serves 4

Ingredients

• 6 ounces Percorino Romano cheese
• 2 cups whole milk
• 16 ounces uncooked spaghetti
• 2 teaspoons fresh ground black pepper
• 1 tablespoons extra virgin olive oil
• Fesh basil leaves, thinly sliced

Preparation

Step 1

Grate the Perorino to equal 3 tablespoons; set aside. Dice remaining cheese. Bring the milk and diced cheese to a boil in a saucepan over medium heat. Reduece to low and coook 3o minutes.
Meanwhile, cook spaghetti in large pot of boiling salted water until al dente, about 10 minutes.
Transfer cooked spaghetti to a large bowl. Carefully pour chesse mixture through a fine strainer into bowl of spaghetti, and discard solid from strainer. Add black pepper and reserved 3 tablespoons grated Percorino; toss to coat.
Drizzle with extra virrgin olive oil and garnish with basil.