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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is purported to be the best quick meal we've ever tasted, as per Yvonne Ruperti in Cook's Illustrated. There are two other recipes for cacio e pepe (pasta with Pecorino Romano cheese and black pepper) on RecipeZaar, but this one adds at least one more ingredient to keep the cheese from turning into a big clump. Add cream. This recipe was reprinted as recipe of the week in The Week magazine. 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 |
Directions:
1. Place finely grated Pecorino Romano in medium bowl. Set colander inside large bowl.
2. Bring 2 courts 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.
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.
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