I can't take any credit for this, just passing along an amazing recipe that my husband found and since has turned into his signature dish. We've added diced ham and peas and it's even more delish (a nod to pasta carbonara and Luci Rota's famous tortellini).
Here is the deal of mastering this simple and scrumptious recipe: High Quality Ingredients!
6 ounces *Pecorino Romano, 4 oz (about 2 cups) finely grated and 2 oz (about 1 cup) coarsely grated
1 pound spaghetti (Gluten Free Mrs. Leepers Corn Pasta)
Table salt
2 Tablespoons Light Cream
2 teaspoons extra-virgin olive oil
1 1/2 teaspoon finely ground fresh cracked black pepper
Place finely grated Pecorino in medium bowl. Set colander in large bowl.
Bring 2 quarts water to a boil (it's important that you don't use more because you want to reserve the cooking liquid). Add pasta and 1 1/2 teaspoon of salt; cook, stirring frequently, until al dente. Drain pasta into colander set in bowl, reserving cooking liquid. Pour 1 1/2 cups cooking liquid into a measuring cup and discard remainder; return pasta to now empty bowl.
Slowly whisk 1 cup reserved pasta water into finely grated Pecorino until smooth. Whisk in cream, oil, black pepper. Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest 1 minute, tossing frequently and adjusting the consistency with remaining 1/2 cup of cooking liquid if leaded.
Serve hot, passing coarsely grated Pecorino separately.
*This is what I am talking about when I mentioned High Quality! Imported Pecorino Romano is a hard, aged sheep's milk cheese with a distinctively pungent, salty flavor that bears almost no resemblance to domestic cheese simply labeled, "Romano". And do not substitute Parmesan.
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