Ingredients:
3/4 cup ricotta 46 grams or parmesean reggiano (about 1/2 grated) 1 1/2 teaspoons of FRESH ground pepper Salt to taste (maybe 1/2 tsp) 1/4-1/2 cup of reserved pasta water after the pasta is done 1 lb of pasta Mix the ricotta, cheese, pepper, and salt together. Cook the pasta until al dente per instructions. Make sure the water has enough salt to "tastes like the sea." About a tablespoon? Start the timer for al dente AFTER the pasta has begun to boil, not when you put it in. Save about a 1/4 cup of the pasta water AFTER the pasta has been cooking. If you forget, just mix some hot water with salt to recreate the saltiness. It won't have the starches from the pasta, but it's better than nothing! Mix the water into the cheese mixture until it's a thick but smooth consistency. Add the pasta and coat thoroughly with tongs.
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