Cacio e Pepe Lasagna: A Via Carota Classic

Directions

• For the Pecorino stock
• Scrub cheese rinds with a stiff brush, peel off any labels, and rinse them.
• Place the rinds and scraps of pecorino in a medium pot.
• Cover with cold water by 2 to 3 inches/5 to 7.5 cm and bring to a boil.
• Lower the heat and simmer very gently for 30 minutes.
• Let stand for 15 minutes, then skim fat and impurities from the top.
• Strain the stock before using (see notes).
• For the Besciamella al Pecorino
• Heat the milk in a saucepan over medium heat until steaming, then remove from the heat.
• Melt the butter in a medium, heavy-bottomed saucepan over low heat, and whisk in the flour in a few additions. Switch to a wooden spoon when it becomes too thick for the whisk and stir the smooth paste over low heat for 2 minutes.
• Gradually pour in the hot milk, whisking until thoroughly combined and there are no lumps.
• Heat the pecorino stock in the empty saucepan and whisk it into the sauce.
• Season with salt (about I teaspoon/3 grams), and the pepper, and finely grate nutmeg into the pot.
• Cook over low heat, stirring the bottom occasionally until you have a creamy sauce the consistency of thin pancake batter, about 15 minutes.
• Let cool for at least 30 minutes while you cook the pasta sheets.
• For the Lasagna
• Bring a large pot of salted water to a boil. Meanwhile, lightly coat the bottom of an ovenproof dish (9 × 13 inches/23 × 33 cm) with pecorino bechamel sauce. Set the dish near the stove.
• Have ready a double layer of kitchen towels, or a clean tablecloth like Rita's mother used to do.
• Reduce the heat so the water is just shy of boiling.
• Gently lower three sheets of pasta into the water.
• Stir the pasta gently to keep them from sticking, cook until they float, about 1 minute.
• Lift the pasta out with a spider and lay it flat on the kitchen towels to dry-if the pasta is folded or stuck together, dip it in water again.
• Place pasta in the baking dish (use about two and a half sheets, trimming the sheets to fit as necessary, and saving the trimmings).
• Spread a thin layer of pecorino bechamel sauce over the pasta and sprinkle with pecorino cheese.
• Cook three more sheets of pasta.
• Repeat with another layer of pasta, lightly covering it with sauce and pecorino.When all the pasta is layered in the dish, spread the top with a bit of sauce and sprinkle with pecorino.
• Let stand about 30 minutes, or up to 2 hours, to set before baking.
• Preheat the oven to 400°F/200°C.
• Bake the lasagna uncovered until golden and bubbling hot, 30 to 40 minutes.
• Sprinkle the surface with grated pecorino just before serving.