Creamy ricotta fettuccine

Moushira Abdel-Malek, Tuesday 28 Apr 2020

Creamy ricotta fettuccine
Creamy ricotta fettuccine

Serves 4-6



500 gm fettuccine pasta

500 gm ricotta cheese

1 cup Pecorino Romano cheese (grated)

1/4 cup fresh parsley leaves (finely chopped)

1 cup hot pasta water

Extra cheese to sprinkle at table

Salt + pepper (to taste)



Boil pasta in a large cooking pot filled with plenty salted boiling water.  Bring to the boil.  Remove away from heat when pasta is al dente.   Drain pasta and reserve one or two cups aside.  Meanwhile, make the sauce and try to syncronise the cooking time of both pots together.  

The Sauce:  In another pot, add ricotta, pecorino and ladle one cup of hot pasta water; while or during pasta is cooking.  Stir over medium heat to reach a puré consistency.  Remove away from heat.  Stir in some of the parsley, salt and pepper (to taste).  Pour drained hot pasta over the sauce.  Mix gently to blend well and incorporate together.  Pour into serving dish.  Sprinkle some grated pecorino, then top it with a sprinkle of parsley and serve.


*A version of this article appears in print in the  30 April, 2020 edition of Al-Ahram Weekly 

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