Pasta Alla Cacio E Pepe

Name: Pasta Alla Cacio E Pepe
Prep time: 15 min
Total time: 15 min
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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Prep Time: 15 minutes

Total: 15 minutes

Servings: 5

Cost: $7.79 /serving

Author : Kumquat the Cats fr

european high protein high in...

Ingredients

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6 ounces pecorino romano cheese (2 cups finely grated and 1 cup coarsely grated)1 lb spaghettitable salt2 tablespoons heavy cream2 teaspoons extra virgin olive oil1 1/2 teaspoons fresh ground black pepper

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Instructions

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Step 1

Place finely grated Pecorino Romano in medium bowl. Set colander inside large bowl.

Step 2

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.

Step 3

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.