Total Time
Prep 10 mins
Cook 20 mins

Cook's Illustrated


  1. Bring 4 quarts of water to a boil in a big pot.
  2. Add in 1 tablespoon salt and the pasta to the boiling water; cook until al dente.
  3. Reserve ½ cup of the cooking water; drain the pasta and transfer back to the cooking pot.
  4. Mix in the oil, ricotta salata, pecornio, salt, and pepper to taste, and enough reserved water to keep the mixture moist.
  5. Divide among 4 warmed pasta bowls and serve immediately.

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