• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

SmartyPantsKitchen logo

  • About
  • Foodie Tips
  • Kitchen 101
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Foodie Tips
  • Kitchen 101
  • Contact
  • Subscribe
×

Home » Quick and Easy

Pasta Carbonara with Ricotta Cheese

Published: Jun 12, 2019 · Last Modified: Aug 14, 2021 by Anecia

  • share
  • share
Jump to Recipe Print Recipe

This recipe is an easy way to dress-up traditional Pasta Carbonara!

Add a creamy ricotta mixture to warm pasta, creating a semi-rich, flavorful creamy, cheese sauce.

A quick, delicious pasta dish that is ready in less than 20-minutes!

Pasta Carbonara in a cast iron skillet.

What you'll need:

Spaghetti, ricotta and parmesan cheese, eggs, oil, tomato and basil for garnish

How to make it:

This dish is easy to make in three simple steps:

Cook the pasta in boiling water

In a large bowl, combine Ricotta, Parmesan, egg and seasonings; temper this mixture with some warm pasta water

Using tongs, transfer cooked noodles to a large skillet; add cheese mixture and a little more water 

Ricotta cheese and eggs in bowl with fork

This quick and easy pasta dinner is a life-saver on a busy weeknight. I usually serve it with homemade Caesar salad and warm garlic bread. 

What is Pasta Carbonara?

Carbonara refers to an Italian dish with a few simple, yet flavorful ingredients including Parmesan cheese, eggs and black pepper.

The eggs are not cooked, but tossed in the warm pasta.  Traditional carbonara recipes do not include cream or cream cheese.

Does carbonara use raw eggs?

Traditional preparation combines raw eggs with cheese and pepper.

This recipe tempers the egg/cheese combination with warm pasta water, so the raw eggs cook slightly.

How to avoid scrambled eggs in carbonara

The best way to avoid scrambled eggs in your carbonara dish is to temper the eggs first with a few tablespoons of warm pasta water.

This brings the temperature of the raw eggs to a point where they can be incorporated into the hot pasta without cooking.

Substitutions for raw eggs in carbonara

If you prefer not to use raw eggs, use a pasteurized egg product, usually found in the dairy section.

What is Ricotta cheese?

Ricotta is a fresh, unripened cheese from cows, sheep or goats; it's the "whey" part of a cheese...remember "Little Miss Muffet sat on a tuffet eating her curds and whey?"

Well, ricotta cheese is the whey part of the cheese-making process and cottage cheese is the "curds" part of the process.

In Spain, Ricotta is "Requesón" and in Portugal, it's  "Requeijao."

Can I substitute cottage cheese?

Cottage cheese acts as a good substitute for ricotta in Pasta Carbonara with Ricotta.

However, cottage cheese has more liquid than ricotta, so drain the liquid prior to incorporating it into the recipe. 

Use a fine strainer or cheesecloth to drain cottage cheese before adding it to the recipe.

Using fresh basil? Read this

If you're using fresh basil, do not cut it in advance. It will turn black. Add fresh basil as a garnish right before you serve.

Storage and reheating:

Keep leftovers in the refrigerator for up to 3 days. To reheat, use microwave, stovetop or oven.

You may have to add a little water when reheating. Freezing is not recommended due to the eggs.

 

Creamy pasta carbonara with ricotta cheese garnished with tomatoes and basil

Serve creamy Pasta Carbonara with Ricotta cheese with a fresh green salad and warm Italian bread. 

Related recipes:

  • Authentic Italian Bruschetta
  • San Marzano Pasta Sauce
  • Bolognese Sauce
Pasta Carbonara with ricotta cheese in skillet

Pasta Carbonara with Ricotta Cheese

Italian pasta nestled in a creamy sauce of Ricotta and Parmesan cheese, eggs and black pepper, topped with fresh tomato and basil.

5 from 11 votes
Print Rate
Course: Entree
Cuisine: American, Italian
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Total Yield: 4
Author: Anecia Hero
Prevent your screen from going dark
Cost: 10$

Ingredients 

  • 6 cups water
  • 1 lb. pasta spaghetti, linguine, fettuccine
  • 15 oz ricotta cheese whole fat; not skim
  • 2 whole eggs , lightly beaten
  • 1 cup  Parmigiana Reggiano cheese , fresh, grated
  • ½ teaspoon salt
  • 1 tablespoon fresh ground black pepper
  • ¼ cup tomato , diced (as garnish); optional
  • 2 tablespoons fresh basil (as garnish)
  • 2 tablespoons high quality olive oil (optional) to drizzle over finished dish

Instructions 

Prep

  • Shred fresh Parmigiana Reggiano cheese; set aside
  • Dice tomatoes (optional); set aside
  • Lightly beat eggs; set aside

Make the Pasta Carbonara

  • Bring large stockpot of water to boil; add pasta; cook approximately 8-9 minutes per pound of of pasta; while this is cooking, make ricotta mixture
    6 cups water, 1 lb. pasta
  • In a large bowl, combine Ricotta, Parmigiana-Reggiano cheese, eggs, salt and pepper
    15 oz ricotta cheese, 2 whole eggs, 1 cup  Parmigiana Reggiano cheese, ½ teaspoon salt, 1 tablespoon fresh ground black pepper
  • Add 2 tablespoons of the warm pasta water to the egg/cheese mixture; combine well
  • Using tongs, transfer pasta directly from boiling pot to a large skillet (on medium heat)
  • Pour Parmesan/Ricotta mixture to skillet; combine well by tossing with tongs
  • Add more pasta water if needed
  • Once pasta is well-coated with cheese mixture, plate, garnish with fresh diced tomatoes and fresh basil; garnish with additional Parmesan if desired
    ¼ cup tomato, 2 tablespoons fresh basil
  • Drizzle with olive oil and serve
    2 tablespoons high quality olive oil

Notes

  • Adjust the thickness/thinness of the cheese sauce by adding more reserved pasta water, or by adding more cheese.
  • Do Not cut the fresh basil in advance; it will turn black; do this at the last minute, right before you serve it

Nutrition Estimate

Serving: 1cupCalories: 772kcalCarbohydrates: 90gProtein: 36gFat: 29gSaturated Fat: 14gCholesterol: 73mgSodium: 789mgPotassium: 430mgFiber: 4gSugar: 4gVitamin A: 799IUVitamin C: 1mgCalcium: 547mgIron: 2mg
Craving More? Pin it and Share!Mention @SmartyPantsKitchen or tag #smartypantskitchen!
Join the Facebook group!Mention @SmartyPantsKitchen or tag #smartypantskitchen!

More Quick and Easy

  • Parmesan Peppered Peas
  • Watermelon Raspberry Salad
  • No Bake Key Lime Icebox Pie
  • Are You Really Buying Whole Grain?

Reader Interactions

Comments

  1. Camille says

    July 27, 2021 at 9:43 am

    5 stars
    This is one of my favorites!

    Reply
    • Anecia says

      July 27, 2021 at 12:24 pm

      Thank you ❤️

      Reply

I'd love to hear from you! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Anecia Hero, Food Blogger

About SmartyPantsKitchen

I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes! 

Learn more about me →

Summer Salads

  • Crunchy Asian Salad-No Mayo Dressing
  • Best Chicken Salad Croissant Recipe
  • Vermicelli Pasta Summer Salad
  • Summer Broccoli Crunch Salad
  • Seafood Cobb Salad
  • Cold Dill Shrimp Salad

Brunch

  • Foolproof Quiche
  • Easy Sausage Balls
  • Smoked Tomato Bisque (Low-Sodium)
  • Low Carb Breakfast Casserole
  • Spinach Feta Pie
  • Shrimp Saganaki (Baked Greek Shrimp with Tomatoes and Feta)

Reader Favorites

  • Restaurant-Quality Fried Catfish
  • Meatloaf with Tomato Sauce
  • Fish and Chips: No Beer Batter
  • Southern Cream Gravy

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and recipes

Contact

  • Contact

Copyright © 2018-2022 SmartyPantsKitchen.com