Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)
"For cheesy cacio e pepe recipe that was also creamy and smooth, we swapped butter for heavy cream, whose lipoproteins encouraged the protein and fat molecules in the sauce to bond rather than separate...."
INGREDIENTS
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6 ounces Pecorino Romano, 4 ounces finely grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup) (see note)
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1 pound spaghetti
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Table salt
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2 tablespoons heavy cream (see note)
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2 teaspoons extra-virgin olive oil
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1 1/2 teaspoons finely ground black pepper
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