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Spaghetti alla ricotta (Ricotta Spaghetti)

July 19, 2010 No Comments

Oh ricotta, how I love ricotta. It is one of those cheeses I could not live without in my fridge. Actually I am a massive cheese lover so there are many cheeses I could not live without but this has to be one of my favorites. I love it fresh, baked, salted… whatever! I JUST LOVE IT.

Ricotta is made from the whey that has drained off during the process of making other cheeses such as pecorino, provolone and another favorite of mine, mozzarella. Nothing ever goes to waste in the Italian kitchen

So here is my version of the VERY easy and QUICK Peppered Ricotta & Spaghetti.


Make a paste out of:

(Serves 1)

  • 80g fresh ricotta (can use low fat perfectly fine)
  • 10g grated fresh Parmesan (extra to top)
  • LOTS of freshly cracked pepper.  I use a lot because that’s what gives it both texture and flavor
  • Freshly grated nutmeg
  • Salt to taste
  • Freshly chopped basil (optional)

Mix everything well together.

Cook 100g of spaghetti in well salted

water (follow packet instructions).

You want to get the mixture of ricotta

to room temp or a little warmer for that matter just so it does not cool down the pasta too much. I usually put the plate of ricotta mixture on top of the boiling water for a little while, while the pasta is cooking to heat the plate up a bit. I never put it in the microwave (just in case you are thinking of doing that) as there is too much risk of starting to cook the ricotta which you do not want.

Once pasta is cooked, drain and add to ricotta mixture. Mix through well so that every spaghetti strand is coated. Grate a little extra Parmesan and serve.

Buon Appetito :)

Pasta, Spaghetti alla ricotta (Ricotta Spaghetti)

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