Pasta with Ricotta Recipe

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Creamy, tender, and beautifully balanced, this pasta with ricotta recipe is pure Italian comfort in a bowl. Ready in just 15 minutes, it is the kind of effortless dinner that feels both elegant and deeply satisfying.

Ingredients

1 cup whole milk ricotta
2 eggs
1 pound Farfalle pasta
1 cup peas, frozen
¼ teaspoon black pepper
5 tablespoons parmiggiano reggiano
salt, to season

US - Metric

Instructions

In a large salted pan of boiling water add the frozen peas and bring back to a boil again. Add the pasta and cook to al dente according to the package instructions.
In a large bowl mix together: eggs, ricotta cheese, Parmigiano Reggiano cheese, and pepper until a nice cream is formed. Taste and add salt if need be.
Drain the pasta and add it to the cheese -egg mixture. Mix well and serve hot with extra Parmigiano cheese grated over.

Notes

I just want to make you feel comfortable about the raw eggs. Once you start beating them with salt, pepper, Parmesan cheese, and ricotta, the cooking process begins. Once you add the hot pasta to the creamy ricotta mixture, finish cooking the eggs.
Before draining your pasta, reserve some pasta water to add to your sauce if the consistency is not creamy enough.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.