Ingredients
4 oz Pecorino Romano, finely grated, plus 2 oz grated coarse for serving
1 lb spaghetti
table salt
2 Tbsp heavy cream
2 tsp extra-virgin olive oil
1½ tsp ground black pepper
Directions
Place the finely grated Pecorino Romano in a medium bowl. Set a colander in a large bowl.
Bring 2 quarts water to a boil in a large Dutch oven. Add the pasta and 1½ teaspoons salt and cook, stirring frequently, until the pasta is al dente. Drain the pasta into the colander set in the bowl, reserving the cooking water. Pour 1½ cups of the cooking water into a liquid measuring cup and discard the remainder and then place the pasta in the empty bowl.
Slowly whisk 1 cup of the reserved pasta water into finely grated Pecorino Romano until smooth. Whisk in the cream, oil, and pepper. Gradually pour the cheese mixture over the pasta, tossing to coat. Let pasta rest for 1 to 2 minutes, tossing frequently, adjusting the consistency with the remaining ½ cup reserved pasta cooking water.
Serve, passing coarsely grated Pecorino Romano separately.