Troccoli with Two Pecorino Cheeses

Troccoli with Two Pecorino Cheeses is a delicious pasta dish that enhances the flavor of two types of pecorino cheese, one more aged and one fresher, for a tasty contrast of flavors and textures. Here is the recipe:

Ingredients

• 400 g of troccoli (or other long pasta, if not available)
• 150 g of aged pecorino
• 100 g of fresh pecorino
• Black pepper to taste
• Pasta cooking water as needed
• Salt to taste
• Extra virgin olive oil as needed

Preparation

1. Bring a pot of salted water to a boil to cook the troccoli. When the water is boiling, add the pasta and cook al dente according to the package directions.
2. In the meantime, grate the aged pecorino and cut or coarsely grate the fresh pecorino as well.
3. Drain the pasta, reserving a glass of the cooking water.
4. Heat a drizzle of oil in a pan and add the drained pasta.
5. Add some of the cooking water to the pan to emulsify and gradually add the aged pecorino, making sure to stir well to melt the cheese.
6. Add the fresh pecorino and stir again, adjusting with freshly ground black pepper to taste.
7. If necessary, add more cooking water to get a smooth and creamy sauce that binds well with the pasta.
8. Plate the troccoli and, if desired, add a grind of black pepper on top and a drizzle of raw extra virgin olive oil.
9. Serve immediately, so the pecorino does not cool down and maintains its creaminess.

Trivia

Troccoli are a type of pasta typical to Puglia, similar to spaghetti but thicker and with a slightly rough surface, ideal for capturing sauces. Their texture pairs particularly well with the strong flavor and stringy texture of the pecorino cheeses. This dish is a perfect example of how Italian cuisine can create harmony with a few high-quality ingredients, giving life to a symphony of flavors appreciated all over the world.