Pasta Carbonara with Ricotta Cheese

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Pasta Carbonara with Ricotta Cheese

This recipe is an easy way to dress up traditional pasta carbonara simply by adding a creamy ricotta mixture to warm pasta, creating a semi-rich, flavorful creamy, cheese sauce.

What is Pasta Carbonara?

Pasta Carbonara is an Italian pasta dish with a few simple, yet flavorful ingredients including Parmesan cheese, eggs and black pepper. Traditional carbonara recipes do not include cream or cream cheese.

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.

How do I Make Pasta Carbonara with Ricotta?

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
• Using tongs, transfer cooked pasta to a large skillet; add cheese mixture and a some reserved pasta water

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Pasta Carbonara with Ricotta Cheese

Cook Time

15 mins

Total Time

15 mins

 

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

Course: Entree

Cuisine: American, Italian

Servings: 4

: 100 kcal

Author: SmartyPantsKitchen

Ingredients

• 1 lb. pasta spaghetti, linguine, fettuccine
• 15 oz ricotta cheese whole fat; not skim
• 2 whole eggs
• 1 cup  Parmigiana Reggiano cheese grated
• 1/2 teaspoon salt
• 1 tablespoon fresh ground black pepper
• 1/4 cup tomato , diced (as garnish)
• 2 tablespoons fresh basil (as garnish)
• 1-2 tablespoons high quality olive oil (optional) to drizzle over finished dish

Instructions

1. Bring large stockpot of water to boil; add pasta; while pasta is cooking, make ricotta mixture

2. In a large bowl, combine Ricotta, Parmesan, eggs, salt and pepper

3. Using tongs, transfer pasta directly from boiling pot to a large skillet (on medium heat)

4. Add 1 cup of warm, reserved pasta water to the pasta; combine well

5. Add Ricotta/Parmesan mixture to skillet; combine well by tossing with tongs

6. Add more pasta water if desired

7. Once pasta is well-coated with cheese mixture, plate, garnish with fresh diced tomatoes and fresh basil; garnish with additional Parmesan if desired

8. Drizzle with olive oil and serve

Recipe Notes

• Adjust the thickness/thinness of the cheese sauce by adding more reserved pasta water, or by adding more cheese.

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