Want a delicious quick pasta dish that just gives you that warm all over feeling? Here is a recipe for Spaghetti with Pecorino Romano and Black Pepper. It is just the right thing to sink your teeth into when you are in a slump, feeling low and need a pick me up....can also be turned into a nice romantic candlelight meal...add some salad and a bottle of 2001 Barolo Corino vigneto Arborina Red Wine.....or, you know what, even a good Chardonnay will do.
Ingredients are:
6 oz Pecorino Romano Cheese...2 cups should be finely grated and 1 cup grated coursely.
1 lb. spaghetti
table salt
2 tbsp heavy cream
2 tsp extra-virgin olive oil (I use Bertolli)
1 1/2 tsp finely ground black pepper
Place finely grated Pecorino Romano in medium bowl.
Set colander inside large bowl.
Bring 2 quarts water to boil in a large Dutch oven. Add pasta and the salt; cook, stirring frequently until al dente. Drain pasta into colander, reserving 1 1/2 cups of the cooking water....discard the rest. Return the pasta into the now empty large bowl.
Slowly whisk 1 cup of reserved pasta water into the finely grated Pecorino until smooth Whisk in the cream, oil and black pepper. Gradually pour this mixture over the pasta, tossing to coat. Then let the pasta rest for 1 or 2 minutes, tossing it frequently.
Finally toss again and add the remaining 1/2 cup of pasta water. Serve, passing the remaining coursely grated Pecorino separately. Serves 4 to 6.
Enjoy.
PS...I found this recipe listed in Cook's Illustrated. Easy, delightful, tasty!!!
