Creamy ricotta fettuccine
500 gm fettuccine pasta
500 gm ricotta cheese
1 cup Pecorino Romano cheese or Parmesan (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 of 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.
In another pot, add ricotta, pecorino and ladle one cup of hot pasta water; immediately when pasta is cooked. Drain pasta and stir its waters upon cheeses; 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 15 June, 2023 edition of Al-Ahram Weekly