Pasta Alla Cacio E Pepe

• 6 ounces pecorino romano cheese (2 cups finely grated and 1 cup coarsely grated)
• 1 lb spaghetti
• table salt
• 2 tablespoons heavy cream
• 2 teaspoons extra virgin olive oil
• 1 1/2 teaspoons fresh ground black pepper

1. Place finely grated Pecorino Romano in medium bowl. Set colander inside large bowl.
2. Bring 2 courts water to boil in large Dutch oven. Add pasta and salt; cook, stirring frequently, until al dente (or according to package directions). Drain pasta into colander, reserving cooking water. Pour 1 1/2 cups cooking water into liquid measuring cup and discard remainder. Return pasta to now-empty bowl.
3. 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.

pecorino romano cheese, salt, heavy cream, extra virgin olive oil, fresh ground black pepper

Taken from www.food.com/recipe/pasta-alla-cacio-e-pepe-411364 (may not work)