recipe

Our take on this simple Roman pasta dish is packed with cheesy goodness and a peppery kick.

difficulty
  • Intermediate
time
  • 40 minutes
yield
  • Serves 4

Prepare Ingredients

2 cups
finely grated Pecorino Romano cheese (4 ounces), plus extra for serving
8 cups
water
1 pound
spaghetti
1½ teaspoons
salt
2 tablespoons
heavy cream
2 teaspoons
extra-virgin olive oil
1½ teaspoons
pepper
1
 
2 cups
finely grated Pecorino Romano cheese (4 ounces)

Add Pecorino to medium bowl. Set colander in large bowl and place in sink.

 
2
 
8 cups
water
1 pound
spaghetti
1½ teaspoons
salt

In large pot, bring water to boil over medium-high heat. Add pasta and salt and use tongs to bend pasta until submerged in water. Cook, stirring frequently, until pasta is al dente (tender but still a bit chewy), 10 to 12 minutes. Turn off heat.

 
3
 

Use oven mitts to drain pasta in colander set in bowl, reserving pasta cooking water in bowl. Remove colander. Pour 1½ cups cooking water into 2-cup liquid measuring cup and discard remaining water. Add pasta to now-empty bowl.

 
4
 
2 tablespoons
heavy cream
2 teaspoons
extra-virgin olive oil
1½ teaspoons
pepper

Slowly pour 1 cup reserved pasta cooking water into medium bowl with Pecorino, whisking constantly, until mixture is smooth. Add cream, oil, and pepper and whisk until well combined.

 
5
 
Grated Pecorino Romano cheese, for serving

Slowly pour sauce over pasta in large bowl, using tongs to constantly toss pasta and sauce. Continue to toss pasta with sauce until creamy, 1 to 2 minutes. If needed, add remaining ½ cup pasta cooking water, a little bit at a time, until sauce is loosened slightly and coats pasta well. Serve, passing extra Pecorino separately.