the cheese. Give the pasta a final toss and serve immediately.
* Don’t be lazy and waste the stems. Trimming them down with
a paring knife makes them tender enough to enjoy.* Bastianich prefers peperoncino, the Italian red pepper flakes
often used as a garnish for pizza.* Pecorino, a sheep’s-milk cheese, is the most appropriate cheese
to use here because there aren’t any cows in the region this dish
comes from (in southern Italy), just sheep.