Spaghetti
with Pecorino Romano and Black Pepper (Cacio e Pepe)
Serves 4 to 6
High-quality ingredients are essential in this dish, most
importantly, imported Pecorino Romano—not the bland domestic cheese labeled
“Romano.” Use the small holes on a box grater to grate the cheese finely and
the large holes to grate it coarsely. Alternatively, a food processor may be
used to grate it finely: Cut the Pecorino into 2-inch pieces and process until
finely ground, about 45 seconds. For a slightly less rich dish, substitute
half-and-half for the heavy cream. Do not adjust the amount of water for cooking
the pasta. Stir the pasta frequently while cooking so that it doesn’t stick to
the pot. Letting the dish rest briefly before serving allows the flavors to
develop and the sauce to thicken.
INGREDIENTS
·
6 ounces Pecorino Romano cheese , 4 ounces finely
grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup) (see note)
·
1 pound spaghetti
·
Table salt
·
2 tablespoons heavy cream (or Coconut Cream)
·
2 teaspoons extra-virgin olive oil
·
1 1/2 teaspoons finely ground black pepper
INSTRUCTIONS
·
1. Place finely grated
Pecorino in medium bowl. Set colander in large bowl.
·
2. Bring 2 quarts water to
boil in large Dutch oven. Add pasta and 1½ teaspoons salt; cook, stirring
frequently, until al dente. Drain pasta into colander set in bowl, reserving
cooking water. Pour 1½ cups cooking water into liquid measuring cup and discard
remainder; return pasta to now-empty bowl.
·
3. Slowly whisk 1 cup reserved
pasta cooking water into finely grated Pecorino until smooth. Whisk in cream,
oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to
coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency
with remaining ½ cup reserved pasta water. Serve, passing coarsely grated
Pecorino separately.
From: Cook's Illustrated episode: Simply Italian
