Pasta alla Pecorara (Shepard’s Pasta)

This dish is unexpected and spectacular, just like you! Pasta alla Pecorara, pasta of the shepherd, is an ancient recipe from the hills of Lazio and Abruzzo, where shepherds have been making it for centuries with what the land gave them. At the heart of it is ricotta, the kind so fresh and pillowy that once you taste it, every other ricotta will feel like a distant memory. Guanciale brings its signature richness, melting into the sauce with a deep, savory sweetness that makes everything it touches taste more luxurious. Humble, ancient, and absolutely magnificent.