Spaghetti with Pecorino Romano and Pepper (Cacio e Pepe)

100 Recipes by America's Test Kitchen (#49 p168)

Use the fine and coarse sides of a box grater.

Use less than the normal amount of water for the pasta to get extra-starchy water for the sauce.

Prep
				Bring to boil in large pot.
	2	qt	water
	1 1/2	t	salt

	Set colander in large bowl, for saving pasta water.

				Place in medium bowl.
	4	oz	Pecorino Romano cheese, grated fine

				Place in small bowl, for serving later.
	2	oz	Pecorino Romano cheese, grated coarse
Pasta
				Cook until al-dente. Drain in prepared colander, reserving cooking water. Save 1 1/2 c pasta water into 2-cup measuring cup. Discard remainder. Return pasta to now-empty large bowl.
	1	lbs	spaghetti
Sauce
	Add 1 c reserved pasta water to cheese in medium bowl. Whisk until smooth. May take a while.

				Whisk into sauce.
	2	T	heavy cream
	2	t	extra-virgin olive oil
	1 1/2	t	pepper

	Pour sauce over pasta and toss to combine. Let rest 1-2 min, tossing frequently, adjusting consistency with more pasta water.

	Serve, passing coarsely grated cheese separately.