Author Pam - For the Love of Cooking / Original by America's Test Kitchen
Ingredients
1cupPecorino Romanograted fine, plus more for serving
½lbspaghetti
1tbspheavy cream
1tspolive oil
Freshly cracked black pepperto taste
Instructions
Place the finely grated Pecorino Romano in a medium bowl. Set aside.
Set a colander in a large serving bowl.
Bring two quarts (8 cups) of water to a boil in a large pot; season with a pinch of salt.
Add the spaghetti to the boiling water and cook, stirring frequently, until the pasta is al dente, per cooking instructions.
Drain the pasta into the colander set in the bowl, reserving the cooking water in the bowl.
Pour 3/4 of the cooking water into a liquid measuring cup and discard the remaining water and place the pasta in the now-empty bowl.
Slowly whisk 1/2 cup of the reserved pasta water into the finely grated Pecorino Romano until smooth. Whisk in the heavy cream, olive oil, and freshly cracked black pepper.
Gradually pour the cheese mixture over the pasta, tossing to coat evenly.
Let the pasta rest for a few minutes, tossing frequently, adjusting the consistency with the remaining 1/4 cup of reserved pasta water as needed.