Cacio e Pepe

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place finely grated Pecorino in food processor. Set colander in large bowl.

Step 2

Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1½ teaspoons salt; cook, stirring frequently, until al dente.

Step 3

Drain pasta into colander set in bowl, reserving cooking water. Pour 1 cup cooking water into liquid measuring cup and discard remainder; return pasta to now-empty bowl.

Step 4

Add 1/2 cup reserved pasta cooking water into blender with finely grated Pecorino and blend auntil smooth. Add in cream and blend until combined. While processor is running, gradually oil until emulsified. Stir in black pepper.

Step 5

Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining ½ cup reserved pasta water. Serve, passing coarsely grated Pecorino separately.