SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER (CACIO E PEPE)

A pasta dish flavored with black pepper and cheese! For cheesy cacio e pepe recipe that was also creamy and smooth, we swapped butter for heavy cream, whose lipoproteins encouraged the protein and fat molecules in the sauce to bond rather than separate.

• 6 ounces Pecorino Romano cheese, 4 ounces finely grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup) (see note)
  
• 1 lb. spaghetti
  
• Table salt
  
• 2 tablespoons heavy cream (see note)
  
• 2 teaspoons extra-virgin olive oil
  
• 1 1/2 teaspoons finely ground black pepper

1. Place finely grated Pecorino in medium bowl. Set colander in large bowl.

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. 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.

 

Source: Cook's Illustrated

Servings/Yield: 4 - 6 servings