- 16 Ounces elbow macaroni
- 1 Tablespoon olive oil
- 1 Teaspoon salt
- 4 Cups water
- 1 Cup ricotta cheese, shredded
- 1 Cup cheddar cheese, shredded
- 1 sprig parsley or basil, finely chopped
- Freshly ground pepper
- 1/2 Cup pecorino Romano
Add oil, pasta, salt and 4 cups of water to cover the pasta.
Cook at high pressure for 6 minutes.
When cooking time ends, do a quick pressure release.
Remove the lid and stir in ricotta and cheddar cheese and parsley or basil.
Garnish with Pecorino Romano cheese and serve.