SERVES 4 TO 6
High-quality ingredients are essential in this dish, most importantly, imported Pecorino Romano. 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; the amount used is critical to the success of the recipe. Make sure to stir the pasta frequently while cooking so that it doesn’t stick to the pot. Draining the pasta water into the serving bowl warms the bowl and helps keeps the dish hot until it is served. Letting the dish rest briefly before serving allows the flavors to develop and the sauce to thicken.
4 |
ounces Pecorino Romano, grated fine (about 2 cups), plus 2 ounces grated coarse (about 1 cup), for serving |
1 |
pound spaghetti |
Table salt |
|
2 |
tablespoons heavy cream |
2 |
teaspoons extra-virgin olive oil |
1½ |
teaspoons ground black pepper |
1. Place the finely grated Pecorino in a medium bowl. Set a colander in a large bowl.
2. Bring 2 quarts water to a boil in a large Dutch oven. Add the pasta and 1½ teaspoons salt and cook, stirring frequently, until the pasta is al dente. Drain the pasta into the colander set in the bowl, reserving the cooking water. Pour 1½ cups of the cooking water into a liquid measuring cup and discard the remainder and then place the pasta in the empty bowl.
3. Slowly whisk 1 cup of the reserved pasta water into the finely grated Pecorino until smooth. Whisk in the cream, oil, and pepper. Gradually pour the cheese mixture over the pasta, tossing to coat. Let the pasta rest for 1 to 2 minutes, tossing frequently, adjusting the consistency with the remaining ½ cup reserved pasta cooking water as needed. Serve, passing the coarsely grated Pecorino separately.