Cacio e Pepe

Cacio e Pepe

Cacio e Pepe

Ingredients

  • 6 ounces romano cheese, 3 cups grated
  • 1 pound spaghetti
  • 2 tablespoons heavy cream
  • 2 teaspoons evoo
  • 1 ½ teaspoons black pepper

Instructions

  1. 1. Place finely grated Pecorino in medium bowl. Set colander in large bowl.
  2. 2. Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1½ teaspoons salt; cook, stirring frequently, until al dente. Drain pasta into colander set in bowl, reserving cooking water. Pour 1½ cups cooking water into liquid measuring cup and discard remainder; return pasta to now-empty bowl.
  3. 3. Slowly whisk 1 cup reserved pasta cooking water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining ½ cup reserved pasta water. Serve, passing coarsely grated Pecorino separately.
https://www.fperkins.com/recipes/cacio-e-pepe-92.php

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