15-minute Cacio e Pepe

• Vegetarian

• Pasta & Grains

  • 14 oz Spaghetti, dried

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Dairy

  • 5 oz Cheese
  • 2 tbsp Heavy cream

Found on soupaddict.com

Description

Ingredients

• 5 ounces finely grated cheese (I use a combo of Pecorino Romano and Parmesano Reggiano)
• 14 ounces dried spaghetti
• 2 tablespoons heavy cream
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon freshly ground black pepper
• salt

Directions

• 1. Bring 6 cups of a water to boil in a large pot. Salt generously and add the spaghetti. Cook until al dente, per package directions (about 8-10 minutes).
• 2. Drain pasta, reserving 1 1/2 cups of the pasta water. Return the pasta to the pot.
• 3. In a medium bowl, slowly whisk 1 cup of the pasta water into the grated cheese. Add the cream, oil and pepper, whisking thoroughly. Slowly pour the cheese sauce over the pasta, tossing to coat.
• 4. Let rest for several minutes — the sauce will thicken and better coat the noodles. If too thick, add the remaining pasta water a bit at a time, until you achieve the desired consistency.