Cacio e Pepe (Spaghetti with Pecorino and Pepper)

Any Italian meal that takes less than 15 minutes from start to finish is wonderful in my book. Plus there is nothing better than a delicious and super easy dinner in the middle of the week. This recipe popped up on an email from America's Test Kitchen and since I had all the ingredients on hand, I thought it would make a delicious dinner.

Cacio e Pepe
Serves 2-3
(Modified from America's Test Kitchen)

1/2 lb. spaghetti, linguine or other similar pasta
4 ounces Pecorino Romano cheese, finely grated
1 tsp. salt
2 tbsp. heavy cream
1 tsp. olive oil
1 tsp. fresh ground black pepper

Bring 2 quarts of water and salt to a boil. Cook pasta until desired tenderness in reached. Drain, reserving 3/4 cup of cooking liquid.

Mix together cooking liquid, cheese, cream, and oil. Toss with pasta. Sprinkle with pepper before serving.

Serve immediately. Top with additional cheese if desired.