For a rich, creamy, cheesy pasta sauce, skip the adolescent 'alfredo sauce' and try something more sophisticated: fresh pasta with formaggio di fossa (pecorino) or cheese from a pit, a pungent sheep's milk cheese from Le Marche, Italy. Formaggio di Fossa is considered one of the most delicious culinary rarities from Romagna and Marche with a unique flavor, deep coloring & strong aroma. This cheese is best grated over pasta or eaten with fruit & honey as dessert.
Fresh Pasta with Formaggio di Fossa
200 grams grated formaggio di fossa
500 grams of fresh pasta: spaghetti chitarra or tagliatelle
2 tomatoes - seeded, skin removed, chopped
2 glugs of olive oil, extra virgin
clove of garlic
In a frying pan on medium heat, add a couple of glugs of olive oil to the pan.
Add the whole clove of garlic (skin removed) and lightly fry for a couple of minutes.
Add chopped tomatoes, cook for 2-3 minutes until the tomatoes have cooked down a bit.
Add in cooked pasta & add half he cheese in the pan. Toss. Add the other half of cheese & toss again.
Adjust seasoning with salt & pepper.
Put on a platter to serve & top with a bit more cheese.