Spaghetti with Pecorino Romano and Black Pepper
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0
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
Spaghetti with Pecorino Romano and Black Pepper
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 cup pecorino romano grated fine, plus more for serving
- ½ lb spaghetti
- 1 tbsp heavy cream
- 1 tsp olive oil
- black pepper to taste, freshly cracked
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!
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