Pasta with Ricotta and Olive Paté

Method

1. Fill a pot with water, add coarse salt, and bring to a boil. Add the pasta and cook until halfway done.
2. Meanwhile, in a bowl, mash the ricotta with a fork. Add the butter cut into small pieces, olive paté, grated nutmeg, and black pepper. Mix well.
3. When the pasta is half-cooked, use a slotted spoon to transfer it to the ricotta mixture. Add a ladleful of pasta cooking water.
4. Grate some pecorino Romano (or Parmesan) over the mixture and stir vigorously to create a creamy sauce. Adjust consistency with more pasta water if too thick, or more cheese if too thin.
5. Serve immediately, topping with additional grated pecorino Romano.