This is the ultimate comfort food. It is very fast to prepare and children like it a lot because of its sweet taste. Here is the very simple recipe of the first dish I make using unusual or strange cuts of pasta.
The traditional Roman recipe is called “Maccheroni with ricotta” and also includes, in addition to the type of macaroni-type pasta, cinnamon and sugar. For my taste, it is too particular as a first course.
Pasta with ricotta cheese
- Preparation time: 15 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 350 gr or 12 oz of short pasta (e.g. Rotelle)
- 200 gr or 7 oz of Roman ricotta
- 50 gr or 2 oz of grated Parmesan cheese
- 20 gr or ¾ oz of butter
- Salt and pepper to taste
- Instructions
- Leave the butter in a bowl at room temperature for at least two hours.
- Boil the pasta water in a saucepan.
- In the serving bowl, mix well the ricotta with the parmesan and soft butter and a pinch of salt.
- Salt the boiling water with the coarse salt and toss the pasta.
- Drain it al dente and place it in the bowl with the ricotta mixture. Mix well with a ladle. Add an abundant amount of pepper before serving.
Tips to ensure the success of the dish:
- It is very important that the ricotta be a product of sheep. If you want a very creamy cream you can pass the ricotta through a sieve.
- The butter must be of excellent quality and at room temperature.
- To best cook pasta, 1 US quart of water must be considered for every serving.
