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Pasta Alla Cacio E Pepe |
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| Ingredients: |
6 ounces pecorino romano cheese (2 cups finely grated and 1 cup coarsely grated)
1 lb spaghetti
table salt
2 tablespoons heavy cream
2 teaspoons extra virgin olive oil
1 1/2 teaspoons fresh ground black pepper
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| Procedures: |
Place finely grated Pecorino Romano in medium bowl.
Set colander inside large bowl.
Bring 2 quarts water to boil in large Dutch oven.
Add pasta and salt; cook, stirring frequently, until al dente (or according to package directions).
Drain pasta into colander, reserving cooking water.
Pour 1 1/2 cups cooking water into liquid measuring cup and discard remainder.
Return pasta to now-empty bowl.
Slowly whisk 1 cup of reserved pasta water into finely grated Pecorino until smooth.
Whisk in cream, oil, and black pepper.
Gradually pour mixture over pasta, tossing to coat.
Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining pasta water.
Serve, passing coarsely grated Pecorino separately.
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| Notes: |
2020-07-31: We put snow crab on top for a main dish, Not bad
2020-07-08: Added to our cookbook.
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05/27/2021
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