Spaghetti with Pecorino Romano and Black Pepper

Name: Spaghetti with Pecorino Romano and Black Pepper
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 cup pecorino romano; ½ lb Spaghetti; 1 tbsp heavy cream; 1 tsp olive oil; freshly cracked black pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4
Course
Main Course

Spaghetti with Pecorino Romano and Black Pepper

Yvette Cantu

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 cup pecorino romano grated fine, plus more for serving
½ lb Spaghetti
1 tbsp heavy cream
1 tsp olive oil
freshly cracked black pepper to taste

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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; season with a pinch of salt.
Add the spaghetti to the boiling water and cook, stirring frequently, until the pasta is al dente, per cooking instructions.
Drain the pasta into the colander set in the bowl, reserving the cooking water in the bowl.
Pour 3/4 of the cooking water into a liquid measuring cup and discard the remaining water and place the pasta in the now-empty bowl.
Slowly whisk 1/2 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 1/4 cup of reserved pasta water as needed.
Serve with additional cheese. Enjoy!