This recipe is the Roman version of Mac ‘n Cheese – fresher, lighter and well… Italian! Even though you add the “sauce” after pressure cooking, this recipe takes advantage of the boiling pasta water to melt the cheese (a step that would ordinarily be done separately with the pasta cooking water).
Original versions of this dish only has Percorino Romano cheese and pepper.. lots of it! So much that the result is very spicy (like many dishes from this region). But the last couple of generations of Roman housewives have upgraded this dish without making it any more complicated with the addition of Ricotta cheese and a dash of fresh herbs.
Since Ricotta is such a dominant flavor in this dish… buy the good stuff or make it yourself from a gallon of whole milk!
|Pr. Cook Time
|5 L or larger
|Quick or Normal
- 16 oz. (500 g.) Pipes, Elbow Macaroni, Penne or short tubular Pasta that can scoop up the cream sauce
- 1 Tbsp. Olive Oil
- 2 tsp. Sea Salt
- 8 oz (250 g). Sheep or Cow Milk Ricotta
- 1 sprig of Parsley or Basil, finely chopped
- Freshly Ground Pepper to taste
- ½ cup Pecorino Romano , grated
- In the pre-heated pressure cooker, add a swirl of olive oil, pasta, salt and enough water to just cover the pasta. Smooth the pasta out with a spatula to get an even layer and submerge as much pasta in as little water as possible.
- Set the pan to cook on LOW pressure. Turn the heat up to high and when the pan has reached LOW pressure, lower the heat and count 4 minutes (or the recommended time).
- When time is up, open the cooker by releasing the pressure.
- Pour out about half of the cooking water from the pressure cooker into the sink. Mix in the ricotta cheese and parsley or basil.
- Top each bowl with abundant Pecorino Romano cheese and pepper and serve immediately.