Cacio e Pepe 2

Place finely grated Pecorino in medium bowl. Set colander in large bowl. Bring 2 qts water to boil. Add pasta and 1.5 tsp table salt; cook, stirring frequently, until al dente. Drain into colander, reserving 1.5 c cooking water. Return pasta to bowl. Slowly whisk 1 c reserved water into cheese until smooth. Whisk in cream, oil, and black pepper. Gradually pour cheese mix over pasta, tossing to coat. Let rest 1-2 min, tossing frequently, adjusting consistency w remaining water. Serve, passing coarsely grated Pecorino .

Cheese, Pecorino Romano 4 oz grated finely
Cheese, Pecorino Romano 2 oz grated coarsely
Pasta, Spaghetti 1 lb
Heavy Cream 2 T
Olive Oil 2 tsp