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