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Category: Italian Grandma Recipes
Yield/Servings:4
Prep Time: 15 Cook Time: 20 Total Time: 35
FETTUCCINE WITH RICOTTA:
1 lb Homemade Fettuccine Pasta (or your favorite Pasta) (453g)
1 lb Whole Milk Ricotta (453g)
1 cup Pecorino Romano Cheese, grated (100g)
¼ cup Fresh Parsley, chopped (5-10g)
¼ tsp Black Pepper or to taste (1.5g)
½ tsp Salt or to taste (3g)
½ cup Hot Pasta Water (120ml)
Sprinkle Fresh Parsley & Pecorino Romano Cheese on top before serving
Directions:
Basically warm the Ricotta with a 1/2 cup hot pasta water in a separate skillet while cooking your favorite pasta in another pot with salted water.
You also add the Pecorino Romano Cheese into the Ricotta Sauce with 1/2 tsp of Salt, 1/4 tsp Black Pepper and 1/4 cup fresh chopped parsley while you are warming the white sauce up. Do not bring to a boil.
Drain the pasta and mix into the warmed Ricotta sauce.
Sprinkle with Fresh Parsley and Romano Cheese on top of the finish dish.
Recipe Source: https://www.youtube.com/watch?v=YebeEGII3Rk
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Italian Granda Makes Pasta with Ricotta
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It is a simple dish that kids love. You can try to make it fancy, but it is what it is. Some people add spinach to the Ricotta sauce. Some add lemon rink and lemon slices for a more sophisticated dish for adults. I add about 1 cup of broccoli florets and the very top cut flowers of the florets to create a fresh green look and taste to the dish. I stir fry the broccoli in olive oil and with 1 tbs of grated garlic (about three cloves) before adding the Ricotta cheese to the sauce pan. Some people add spinach and garlic instead. Either way, it taste good, or even just plain.
Category: Italian Grandma Recipes
Yield/Servings:
Prep Time: 15 Cook Time: 20 Total Time: 35
FETTUCCINE WITH RICOTTA:
1 lb Homemade Fettuccine Pasta (or your favorite Pasta) (453g)
1 lb Whole Milk Ricotta (453g)
1 cup Pecorino Romano Cheese, grated (100g)
¼ cup Fresh Parsley, chopped (5-10g)
¼ tsp Black Pepper or to taste (1.5g)
½ tsp Salt or to taste (3g)
½ cup Hot Pasta Water (120ml)
Sprinkle Fresh Parsley & Pecorino Romano Cheese on top before serving
Directions:
Basically warm the Ricotta with a 1/2 cup hot pasta water in a separate skillet while cooking your favorite pasta in another pot with salted water.
You also add the Pecorino Romano Cheese into the Ricotta Sauce with 1/2 tsp of Salt, 1/4 tsp Black Pepper and 1/4 cup fresh chopped parsley while you are warming the white sauce up. Do not bring to a boil.
Drain the pasta and mix into the warmed Ricotta sauce.
Sprinkle with Fresh Parsley and Romano Cheese on top of the finish dish.
Recipe Source: https://www.youtube.com/watch?v=YebeEGII3Rk
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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