This is my go to meal when there’s nothing in the house to prepare. I always have pasta and some sort of Italian cheese so it’s pretty easy to improvise. To really make it a meal (and add some protein and veggies) I’ve incorporated roasted asparagus, grilled chicken, peas, pretty much whatever I can find in the fridge. It always turns out good and the kid likes it too. I also substitute whole wheat pasta for a little extra fiber. Hey moms and dads, this is super easy to prepare, even when you have a 3-year-old tuggin at your apron.
Recipe courtesy of Cook’s Illustrated
6 ounces Pecorino Romano – 4 ounces finely grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup)
1 pound spaghetti
2 tablespoons heavy cream
2 teaspoons olive oil
1 ½ teaspoons finely ground black pepper
1. Place finely grated Pecorino in a medium bowl.
2. Bring 2 quarts of water to boil in large pot. Add pasta and 1 ½ teaspoons salt. Cook until al dente. Drain pasta into colander set in bowl, reserving cooking water. Pour 1 ½ cups of cooking water into measuring cup.
3. Slowly whisk 1 cup reserved pasta water into finely grated Pecorino until smooth. Whisk in cream, oil and black pepper. Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest one to two minutes, tossing frequently, adjusting consistency with remaining ½ cup of pasta water. Serve with grated Pecorino.