Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)

Name: Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
Cuisine: Europe, Italian
Ingredients: 6 ounces, Pecorino Romano, 4 ounces finely grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup) (see note); 1 pound, spaghetti; , Salt; 2 tablespoons, heavy cream (see note); 2 teaspoons, extra-virgin olive oil; 1 1/2 teaspoons, finely ground black pepper

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Eggs & Dairy
Pasta
Cheese
Cookbook Collection

By Yvonne Ruperti ･ Appears in Cook's Illustrated January/February 2010, America's Test Kitchen TV

With just three main ingredients (cheese, pepper, and pasta), this Roman dish would be the best quick meal we ever tasted. As long as we could keep the sauce from clumping.

SERVES 4 to 6

TIME 30 minutes

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