Small pasta quills with cheese and pepper

Small pasta quills with cheese and pepper

Pennette cacio e pepe

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
350g dried pennette pasta
salt and freshly ground coarse black pepper, to taste
100g parmesan or pecorino cheese, freshly grated

Sauce

Quantity Ingredient
100g parmesan, freshly grated
200g ricotta cheese
6 tablespoons olive oil

Method

  1. Cook the pasta in plenty of salted boiling water for 6–8 minutes or until al dente. Drain, saving some of cooking water.
  2. Mix the two cheeses and the oil into the drained pasta, stirring very well, adding a little of the pasta cooking water at the end. Grind in lots of black pepper, and serve, sprinkled with more Parmesan.

Alternative

  • This dish, which is common to the whole of Lazio, can be made with other types of pasta, not just penne or pennette. The last time I had it was during the filming of a gargantuan pasta-eating competition while filming the second series of Two Greedy Italians. The proposition was that ten men would be able to eat a couple of kilos of pasta in one hour or more. I was the judge, and my eyes became bigger and bigger when I saw how much pasta those giants were shoving into their mouths!
Tags:
Antonio
Carluccio
pasta
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