Spaghetti with Pecorino Romano and Black Pepper
Servings 4
Equipment
- Colander
- Large Bowl
- Large pot
Ingredients
- 1 cup Pecorino Romano grated fine, plus more for serving
- ½ lb spaghetti
- 1 tbsp heavy cream
- 1 tbsp olive oil
- Freshly cracked black pepper to taste
Instructions
- Place the finely grated Pecorino Romano in a medium bowl. Set aside.
- Set a colander in a large serving bowl.
- Bring two quarts (8 cups) of water to a boil in a large pot, and season well with sea salt.
- Add the spaghetti to the boiling water and cook, stirring frequently, until the pasta is al dente, according to the package instructions.
- Drain the pasta into the colander set in the bowl, reserving the cooking water in the bowl.
- Pour ¾ of the cooking water into a liquid measuring cup, discard the remaining water, and place the pasta in the now-empty bowl.
- Slowly whisk ½ cup of the reserved pasta water into the finely grated Pecorino Romano until smooth. Whisk in the heavy cream, olive oil, and freshly cracked black pepper.
- Gradually pour the cheese mixture over the pasta, tossing to coat evenly.
- Let the pasta rest for a few minutes, tossing frequently, adjusting the consistency with the remaining ¼ cup of reserved pasta water as needed.
- Serve with additional cheese. Enjoy!