Troccoli with Two Pecorinos

Troccoli with two pecorinos are a delicious pasta dish that highlights 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 di troccoli (or other long pasta, if unavailable)
• 150 g aged pecorino
• 100 g fresh pecorino
• Freshly ground black pepper to taste
• Pasta cooking water to taste
• Salt to taste
• Extra virgin olive oil to taste

Preparation

1. Bring a pot of salted water to a boil to cook the troccoli. When the water boils, add the pasta and cook al dente according to the times indicated on the package.
2. Meanwhile, grate the aged pecorino and cut the fresh pecorino into flakes or coarsely grate it as well.
3. Drain the pasta, reserving a glass of 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 add the aged pecorino a little at a time, making sure to stir well to melt the cheese.
6. Add the fresh pecorino and stir again, seasoning with freshly ground black pepper to taste.
7. If necessary, add more cooking water to obtain a smooth and enveloping cream 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 extra virgin olive oil raw.
9. Serve immediately, so that the pecorino does not cool and maintains its creaminess.

Curiosities

Troccoli are a type of pasta typically from Puglia, similar to spaghetti but thicker and with a slightly rough surface, ideal for catching sauces. Their texture pairs particularly well with the bold flavor and stringy texture of the pecorinos. This dish is a perfect example of how Italian cuisine manages to create harmony with few quality ingredients, giving life to a symphony of flavors appreciated all over the world.