Delicious and super easy pasta recipe. You could also substitute the Percorino for Parmesan if you wish, for a different flavor. You could also add sliced cherry tomatoes, if you wish. I serve this with Grilled Asparagus with Pine nuts. Recipe from Rose Gray and Ruth Rogers of the River Cafe In London, "The River Cafe Classic Italian Cookbook" (Wall Street Journal: Weekend Edition)more
lemons, juiced, (⅔ cup)
pound percorino cheese, grated
ounces percorino cheese, grated
T olive oil
pound bucatini or pici pasta
Bring a large pot of salted water to a boil. Add pasta to the boiling water. Cook according to package directions. In a small bowl, stir the 3/4 pound of grated pecorino cheese into the lemon juice, the cheese should melt into the juice. Add 4 tablespoons of olive oil to the mixture, slowly, until combined to make a lumpy sauce. Drain pasta, reserving a little cooking water. Pour the cheese-lemon sauce into the warm pot and add the drained pasta, 2 tablespoons of the cooking liquid (or more to desired consistency), and toss until pasta strands are well-coated. Stir in the basil leaves. Transfer to a serving dish and stir in the remaining 2 ounces of grated percorino cheese.