Very simple to make (just ricotta, pecorino, and black pepper), but one of my favourite pasta dish. The key, imho, is to use ricotta that is not as smooth as creme (ie don't use Galbani), because the mixture must remain grainy. Of course, the best is to use fresh sheep ricotta.
by SteO153
2 Comments
My Mom made this often. When she was in hospice, she asked me to make it for her. She enjoyed every bite!!
When I do this, I warm up the ricotta in a double boiler. This prevents having a cold pasta plate without the need to add pasta water or to limit the amount of ricotta.