Pasta Alla Cacio E Pepe - cooking recipe

Ingredients

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

Preparation

Place finely grated Pecorino Romano in medium bowl. Set colander inside large bowl.
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.
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.