All recipes with Pecorino Romano
Cavatelli al Ragù di MaialeMolise’s two-finger pasta in a pork rib ragù that simmers until the meat surrenders. The region Italy forgets makes the Sunday sauce it shouldn’t.
FiadoneMolise’s Easter cheese pies: golden half-moons of wine-kneaded pastry around a rich filling of pecorino, caciocavallo and egg, good warm or from the basket.
Fileja alla ’NdujaCalabria’s rod-rolled pasta in a sauce of melting ’nduja: Spilinga’s fiery spreadable salume dissolved into tomatoes until the heat glows instead of burns.
Spaghetti alla CarbonaraRome’s four-ingredient monument: guanciale, eggs, Pecorino Romano, and black pepper, emulsified into silk. No cream has ever been needed.
Spaghetti alla Chitarra con PallottineAbruzzo’s square-cut egg spaghetti, strung through the chitarra, with tomato sauce and the region’s tiny hand-rolled pallottine.
Tiella BareseBari’s layered bake of rice, potatoes, and mussels: raw layers, mussel water, and an oven doing all the work. Its resemblance to paella is often put down to centuries of Spanish rule in Puglia, though no one can prove the link.