Cacio e Pepe
(Modified from America’s Test Kitchen)
1/2 lb. spaghetti, linguine or other similar pasta
4 ounces Pecorino Romano cheese, finely grated
1 tsp. salt
2 tbsp. heavy cream
1 tsp. olive oil
1 tsp. fresh ground black pepper
Bring 2 quarts of water and salt to a boil. Cook pasta until desired tenderness in reached. Drain, reserving 3/4 cup of cooking liquid.
Mix together cooking liquid, cheese, cream, and oil. Toss with pasta. Sprinkle with pepper before serving.
Serve immediately. Top with additional cheese if desired.