Pasta with Cream of Pecorino, Egg and Ricotta

pasta with cream of egg, ricotta and pecorino

Cream and rich pasta with delicious ingredients from the farms.

Ingredients

  • Pasta Rigatoni or Paccheri - about 80g for one portion;
  • Ricotta, fresh or salted - I baked and salted mine after 3 days that I had made it as it becomes a bit acidic after, this way also the flavor is enhanced;
  • Pecorino - I'm very prod of this cheese here because it's coming straight from my neighbour's pasture, and he's aging his cheeses even two years which makes them very intense.
  • One egg.

    • pasta semola nuts nuts

Preparation

First of all, grate the cheese and the ricotta until they are very fine. Then mix them together with the egg into a smooth cream. Optionally you can add a pinch of saly but careful because Pecorino is salty.

grated pecorino grated ricotta mixture with egg

Cooking

Pour some water to boil in a pot and then salt it; once it reached the boiling point add the pasta and cook it - typically for about 10 minutes.

pasta boils

Once ready, drain it but not completely - save little bit of cooking water that is full of starch and wait a minute so that it's hot but not boiling, then pour the egg, cheese and ricotta mixture in to make the cream using the emulsifying properties of the starch in the cooking water mixing with the pasta energetically;

This magnificent pasta is ready. Spread some more cheese on top if you feel like and some pistacchio grains for texture.

I wish you well.

Take care,
George.