Creamy Cacio e Pepe with Fennel-Celery Salad

By boscobojo

Ingredients

• Salt and coarsely ground pepper
• 1 lb. spaghetti
• 1 bulb fennel
• 6 ribs celery with leafy tops
• 1 cup flat-leaf parsley leaves, coarsely chopped
• 1 lemon, juiced
• 1/4 cup olive oil, plus more for drizzling
• 1 cup fresh sheep's or cow's milk ricotta cheese
• 1 cup grated pecorino-romano cheese
• 1/2 cup grated parmigiano-reggiano cheese

Preparation

Step 1

Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Drain, reserving 1 cup pasta cooking water.

While the pasta is working, trim off the top of the fennel bulb and save 2 Tbl. of chopped fronds. Quarter, core and thinly slice the fennel. Thinly slice the celery on an angle.

In a salad bowl, dress the fennel, celery and parsley with the lemon juice, a good drizzle of olive oil, salt and pepper.

Meanwhile, in the pasta pot, heat 1/4 cup olive oil over medium heat with 2 tsp. pepper for spicy, or 1 Tbl. for very spicy. Stir in the reserved pasta water and the ricotta. Add the pasta, pecorino-romano and parmigiano-reggiano; toss. Top the pasta with the fennel fronds and serve the salad before or after.