Pasta e Ricotta

Pasta e Ricotta
From The Southern Italian Table: Authentic Tastes from Traditional Kitchens

Printable Recipe

Hands on time: 5 minutes
Cooking time: 10-15 minutes (mostly boiling the water)

Serves 1

Ingredients:
2-3 oz/56-85g spaghetti or any other pasta (I used bucatini)
¼ cup ricotta
1-2 heaping tbsp grated pecorino or Parmigiano cheese
Salt & freshly ground black pepper
Fresh basil or parsley, finely chopped (optional)

Directions:
1. Boil pasta in lots of salted water until al dente. Timing will depend on the type of pasta used.

2. Meanwhile, spoon ricotta into a pasta bowl and blend in the grated cheese.

3. Just before draining cooked pasta, scoop 2-3 tbsp cooking water and blend into the ricotta mixture.

4. Drain the pasta well and toss into the ricotta mixture. Season with salt & pepper and fresh herbs.

Eat immediately…it does get cold quickly.