Recipe of the week: Spaghetti With Pecorino Romano and Black Pepper

This Roman dish is “the best quick meal” we’ve ever tasted, said Yvonne Ruperti in Cook’s Illustrated. Though made with “just three main ingredients (cheese, pepper, and pasta),” it still can be tricky. To keep this “Roman spaghetti party” from turning into a cheesy clump, we found a simple answer: Add cream.

Spaghetti With Pecorino Romano and Black Pepper

(Pasta alla cacio e pepe)

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6 oz Pecorino Romano, 2 cups finely grated and 1 cup coarsely grated

1 lb spaghetti

table salt

2 tbsp heavy cream

2 tsp extra-virgin olive oil

1½ 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 large Dutch oven. Add pasta and 1½ teaspoons salt; cook, stirring frequently, until al dente. Drain pasta into colander, reserving cooking water. Pour 1½ cups cooking water into liquid measuring cup and discard remainder; return pasta to now-empty bowl.

Slowly whisk 1 cup of reserved pasta water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining pasta water. Serve, passing coarsely grated Pecorino separately. Serves 4 to 6.