Recipe: Spaghetti in Oro Antico

Spaghetti in Oro Antico Wheel

An extra cheesy pasta dish with truffle sauce
  • Spaghetti in Oro Antico Wheel
  • Spaghetti in Oro Antico Wheel
  • Spaghetti in Oro Antico Wheel
  • Spaghetti in Oro Antico Wheel
This recipe features original spaghetti that’s been stirred up in a melty bowl made from grassy, nutty Pecorino Oro Antico and topped with a decadent black truffle sauce. Pecorino Oro Antico, a pasteurized sheep’s milk from Tuscany, is one of the most prized pecorinos out there. Firm and flaky, this aged and crunchy cheese has the perfect combination of being sheepy, nutty, and grassy, with notes of wild herbs and a hint of citrus.

Spaghetti in Oro Antico Wheel
An extra cheesy pasta dish with truffle sauce
  • Prep Time : 15 min
  • Cook Time : 10 min
  • Total Time : 25 min
  • Serves 2

Ingredients

Directions

  1. Begin by cutting out a bowl shape in the middle of the cheese wheel. Trace out a circle roughly 1 inch in from the outside of the cheese. Then use a butter knife to begin removing chunks of the cheese by inserting the knife and pushing side to side. Keep the cheese chunks in a separate bowl. You should only cut to a depth of about ¾ of the cheese wheel’s overall height. Once you have a rough circular outline and have removed the top layer, switch to a spoon and begin to hollow out a bowl shape in the cheese wheel.
  2. Bring a large pot of water to a rapid boil. Season with plenty of sea salt.
  3. Cook the pasta until just tender, about 4 minutes
  4. While the pasta cooks, heat the butter, heavy cream and black truffle pesto in another large skillet.
  5. Once the pasta is cooked, drain, reserving about 1/4 cup of the pasta cooking water. Add the cooked pasta and the pasta water to the pan with the sauce and toss until the pasta is completely coated and cooked for another couple of minutes.
  6. Spoon the pasta into the cheese “bowl” and garnish with pieces of cheese from the wheel. Enjoy!

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