Pasta alla Pecoraio

11 ingredients
8 steps

Ingredients

  • 3 ounces ricotta salata (aged, salted ricotta), grated
  • 3 ounces aged pecorino, grated
  • 6 ounces whole-milk ricotta
  • 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon red chile flakes
  • Generous grindings of freshly cracked pepper
  • 2 teaspoons fennel seeds, toasted
  • 2 tablespoons olive oil
  • 2/3 cup freshly made bread crumbs
  • 16 ounces bucatini or other thick, string pasta
  • Fine sea salt
  • Olio santo (page 155)

Directions

  1. 1
    In a medium bowl, combine the cheeses with the crushed chile, the pepper, and the fennel seeds, mixing the components well.
  2. 2
    Over a medium flame, warm the oil in a small pan and saute the crumbs, tossing them about.
  3. 3
    Cook the pasta in boiling, sea-salted water to al dente, draining it but leaving it somewhat wet and reserving 1 cup of the cooking water.
  4. 4
    Return the pasta to the still-warm cooking pot.
  5. 5
    Beat a few tablespoons of the pasta cooking water into the cheese mixture, thinning it a bit.
  6. 6
    Pour the sauce over the pasta and toss it about, coating it well.
  7. 7
    Transfer the pasta to a warmed bowl and dust it with the crumbs.
  8. 8
    Each one can drop a few tears of olio santo over his own plate.

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