Tuesday, May 8, 2012

Pasta with Pecorino Romano and Black Pepper

This is my new favorite pasta recipe- so easy, affordable, quick, amazingly delicious and vegetarian.  It affirms my belief that I could most certainly live off of eating pasta every day for the rest of my life.  Brian (not a pasta lover, and therefore the sole reason I can't make pasta every day) raved about this meal- ate seconds both nights we had it.  We absolutely and completely loved this recipe.  And, it makes a ton...hooray for leftovers!!
Pasta with Pecorino Romano and Black Pepper
The Best of America's Test Kitchen 2011

4 oz. Pecorino Romano, grated fine, plus extra for serving
1 lb. angel hair pasta (or your favorite pasta)
1 1/2 tsp. salt
2 Tbs. heavy cream
2 tsp. extra virgin olive oil
1 1/2 tsp. fresh cracked black pepper

Add the grated cheese to a medium heatproof bowl.  Bring 8 cups of water to a boil in a large pot. Add the spaghetti and the salt, and cook, stirring frequently, according to package directions until the pasta is al dente. Before draining the pasta, reserve 2 cups of the pasta water and set aside.  A little at a time, whisk 1 cup of the pasta cooking water into the grated cheese. Once it's completely incorporated, add the heavy cream, olive oil and pepper. Whisk until combined - the sauce should be mostly smooth though mine had a few small bits of cheese that weren't melted completely. (Don't worry about it too much, those bits will melt in the next step.) Pour the cheese sauce over the pasta, a little at a time, tossing to coat. Once you've added all of the sauce, let the pasta rest for about 1 minute, tossing it frequently, and adjusting the consistency with the remaining reserved cooking water until it's to your liking. Serve garnished with extra grated cheese and freshly ground black pepper.


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