Spaghettini with Ricotta and Pecorino

Servings: 4 to 6 » Preparation: 10 mins » Cooking: 10 mins » Level: Easy
Ingredients:
  • 1 cup (250 g) fresh ricotta cheese, drained
  • 1/2 cup (90 g) butter, cut up
  • 1/2 cup (60 g) freshly grated ricotta salata cheese or any tasty aged grating cheese
  • 1 dried chile pepper, crumbled
  • Salt
  • 1 lb (500 g) spaghetti
  • 1/2 cup (60 g) freshly grated Pecorino cheese

Procedure:
  1. Bring a large pot of salted water to a boil over high heat
  2. Mix the fresh ricotta, butter, ricotta salata, chile pepper, and salt in a large bowl
  3. Cook the pasta in the boiling water until al dente
  4. Drain, reserving 2 tablespoons of the cooking water. Transfer the pasta to the bowl with the ricotta mixture, adding the reserved cooking water
  5. Toss well, sprinkle with Pecorino, and serve hot