Ricotta Pasta

Pasta coated in a creamy cheese sauce, heightened by the bite of black pepper and fresh lemon. The sauce clings to every strand, offering a supple and melting mouthfeel.

• Prep time: 10 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 775
• Protein: 33 g
• Carbs: 80 g
• Fat: 33 g

Ingredients

• 400 g Dried pasta ( spaghetti or rigatoni type )
• 250 g Fresh cheese ( room temperature )
• 50 g Parmesan cheese ( finely grated )
• 1 piece Citrus limon (L.) Burm. f. ( for juice and zest )
• 2 tbsp Extra virgin olive oil
• 1 pinch Black pepper ground ( generously ground )
• 1 pinch Gray sea salt
• 250 g Ricotta Cheese ( drained )

Instructions

1. Cooking the pasta

   Plunge the pasta into a large pot of boiling salted water. Cook until al dente: they should offer a slight resistance. Before draining, set aside a large bowl of starchy cooking water.

2. Preparing the mixture

   In a mixing bowl, vigorously mix the ricotta with the cream cheese, grated parmesan, lemon juice, and black pepper. The mixture should become supple. Add a ladle of hot cooking water to loosen the mixture until it reaches the consistency of thick cream.

3. Binding and finishing

   Pour the hot pasta directly into the cheese bowl. Stir vigorously. The mixture should melt and emulsify with the cooking water to perfectly coat the pasta. If it's too dry, add a little more cooking water. Finish with a drizzle of olive oil.

Chef's tips

• Never toss all the pasta water: the starch it contains is what creates the bond between the cheese and the pasta.
• Do not heat the ricotta directly on the stove, it might curdle and lose its creaminess.

Storage

Eat immediately. The sauce sets as it cools.