Ingredients
- 360 g rigatoni
- 230 g Pecorino Dop
- 150 g vegetable broth
- butter
- cinnamon powder
- extra virgin olive oil
- salt
- pepper
Heat the vegetable broth in a saucepan up to about 50 ° C, then melt 180 g of grated pecorino in it, over low heat, stirring
for about 15-20 minutes.
Pour all in a blender and blend at maximum power adding 50 g of butter, salt, pepper and 1 tablespoon of oil. Let it cool down.
Cook the pasta in boiling salted water. Meanwhile, lightly heat 1 tablespoon of cinnamon in a pan, to better release the aromas. Add a knob of butter and a ladle of pasta cooking water.
Drain the pasta halfway through cooking and pour it into the pan and, gradually adding a little of its water, finish cooking it.
Take it off from fire. Blend the pecorino sauce with an immersion blender and use it to whisk the pasta, adding more cooking water if needed. Finish with grated pecorino, a drizzle of oil and cinnamon powder.
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