The trick to this sauce is to have all
the cheese grated as fine as possible, because the only heat
that will melt them comes from the hot-just-cooked pasta. Ricotta
salata, by the way, is essentially fresh ricotta that's been
salted, drained of it's whey and slightly aged. If you can't
find ricotta salata use feta or farmer's cheese.
Fettuccine with Four
1 pound fettuccine pasta
1/4 cup extra virgin olive oil
4 cloves garlic, finely minced
2 tablespoons fresh Italian parsley, chopped (flat leaf)
2 ounces provolone cheese, shredded
2 ounces ricotta salata, crumbled
3 tablespoons freshly grated Parmesan cheese
3 tablespoons freshly grated Pecorino Romano cheese
Coarse gourmet or kosher salt and fresh ground pepper to taste
- Bring a large pot of water to a boil.
Salt the water just before adding the pasta and cook according
to manufacturer's suggestions, until al dente. Drain, reserving
1/2 cup pasta cooking water.
- While the pasta is cooking heat the oil
in a medium skillet over medium-high heat. Remove from heat and
stir in the garlic and parsley. Add pinch of salt and pepper.
Add 1/2 cup of pasta cooking liquid.
- Drain pasta and toss it in a serving bowl
with the garlic mixture. Immediately toss in the cheeses adding
more salt and pepper as needed.
Makes 4 servings.