Ricotta Pasta
Ingredients
- 400 gDried pasta (spaghetti or rigatoni type)
- 250 gFresh cheese (room temperature)
- 50 gParmesan cheese (finely grated)
- 1 pcCitrus limon (L.) Burm. f. (for juice and zest)
- 2 tbspExtra virgin olive oil
- 1 pinchBlack pepper ground (generously ground)
- 1 pinchGray sea salt
- 250 gRicotta Cheese (drained)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. The sauce sets as it cools.
