Romano Cheese Pasta (talkchowplayhouse)

By shelliec

Ingredients

• 8 oz Romano cheese, grated fine(about 2 cups), plus 2 oz grated coarse for serving on top!
• 1 pounds fetticini
• Salt
• 4 tablespoons heavy cream (plus a little extra if needs be:)
• 4 teaspoons extra-virgin olive oil
• 2 teaspoons pepper

Details

Servings 8

Preparation

Step 1

Place the finely grated romano cheese in a medium bowl.
Set a colander over a large bowl to collect the cooking water of the noodles.

Bring 4 quarts of water to a boil in a large sauce pan. Add the pasta and 2 teaspoons salt and cook, stirring frequently until the pasta is al dente. Drain the pasta into the colander set over the bowl, reserving the water. Pour 3 cups of the cooking water into a liquid measuring cup. Discard the remainder of the water and place the pasta back in the pan. Slowly whisk 2 cup of the reserved cooking water into the finely grated romano cheese until smooth. Whisk in the cream, oil and pepper.

Pour the cheese mixture over the pasta, tossing to coat. Adjust the consistency with the remaining 1 cup cooking water and a little more cream as needed. Serve immediately with the coarsely grated cheese sprinkled on top!