Spaghetti with Ricotta, Sugar and Cinnamon

This is one of the strongest ‘flavour memories’ of my childhood, with an interesting mix of savoury and sweet flavours. Being a Roman dish, it is usually made with ewe’s milk ricotta, but if you can’t find this then cow’s will do. It is very quick to make and you will either love it or hate it, and for those who like it, like me, it can become quite addictive... You can also add the grated zest of half a lemon to the ingredients listed here; try both versions and see which you prefer.