Pasta with Cheese

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My kids just love anything that looks quite white and simple, so this is a very basic recipe that you can build on, even adding some cooked peas or zucchini (courgettes). You can add any cheese you like to the basic ricotta mixture: mascarpone, mozzarella, pecorino, parmesan... Adults might like some gorgonzola or similar added to theirs. My friend Caterina used a mature pecorino, which was stunning.

Ingredients

  • 350 g(12 oz) pasta (i like penne or rigatoni)
  • 400 g(14 oz) smooth sheeps’ milk ricotta
  • about 150 ml(5 fl oz) milk
  • 70 g( oz) grated parmesan or pecorino cheese
  • freshly grated nutmeg
  • grated parmesan cheese, to serve

Method

Bring a large pot of salted water to the boil and cook the pasta, following the instructions on the packet.

Put the ricotta in a large serving bowl, add the milk and whisk the two together with a fork. Add the parmesan or pecorino, a good grind of nutmeg and about ½ teaspoon of salt, tasting to see if it needs more. Whisk well.

Drain the pasta, saving a few tablespoons of the water, and put with the ricotta mixture in the serving bowl. Toss through well, adding a little of the cooking water if it seems very dry. Serve immediately, with some extra parmesan and a few twists of black pepper for the adults.