Pasta alla Pecoraio

• 3 ounces ricotta salata (aged, salted ricotta), grated
• 3 ounces aged pecorino, grated
• 6 ounces whole-milk ricotta
• 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon red chile flakes
• Generous grindings of freshly cracked pepper
• 2 teaspoons fennel seeds, toasted
• 2 tablespoons olive oil
• 2/3 cup freshly made bread crumbs
• 16 ounces bucatini or other thick, string pasta
• Fine sea salt
• Olio santo (page 155)

1. In a medium bowl, combine the cheeses with the crushed chile, the pepper, and the fennel seeds, mixing the components well.
2. Over a medium flame, warm the oil in a small pan and saute the crumbs, tossing them about.
3. Cook the pasta in boiling, sea-salted water to al dente, draining it but leaving it somewhat wet and reserving 1 cup of the cooking water.
4. Return the pasta to the still-warm cooking pot.
5. Beat a few tablespoons of the pasta cooking water into the cheese mixture, thinning it a bit.
6. Pour the sauce over the pasta and toss it about, coating it well.
7. Transfer the pasta to a warmed bowl and dust it with the crumbs.
8. Each one can drop a few tears of olio santo over his own plate.

ricotta salata, aged, milk, pepper, generous grindings, fennel seeds, olive oil, freshly made bread crumbs, bucatini, salt, santo

Taken from www.epicurious.com/recipes/food/views/pasta-alla-pecoraio-391195 (may not work)