Cacio E Pepe Con Ricotta

1. 1

   Bring a large pot of well salted water to a boil. Cook the pasta until al dente.

2. 2

   Meanwhile, in a large bowl, combine 1 1/2 cups of the Pecorino Romano, the pepper, and a small ladle of pasta cooking water. Using the back of a large wooden spoon, mix vigorously and quickly to form a paste.

3. 3

   When the pasta is cooked, quickly add it to the cheese sauce, keeping the cooking water boiling on the stove. Toss vigorously, adjusting with a tablespoon or two of hot water as necessary to melt the cheese and create a sauce that coats the pasta.

4. 4

   Divide among 4 plates and sprinkle each portion with some of the remaining Pecorino Romano. Dollop a heaping spoonful (close to 1/2 cup) of ricotta in the middle of the pasta piles, and garnish with pepper. Serve pronto.

No additional tips available.