Pasta alla Pecoraio Recipe

Name: Pasta alla Pecoraio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Pasta alla Pecoraio falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta alla Pecoraio

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