Con Ricotta Recipe

Boil pasta

Bring a large pot of water to a rapid boil and add a generous pinch of coarse kosher salt. Add pasta and cook until just shy of al dente (follow package for timing and subtract 1–2 minutes). Reserve 1 cup of pasta cooking water, then drain pasta.

Toss pasta with oil and lemon

Return drained pasta to the pot or a large warm mixing bowl. Add 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, and 1 tbsp lemon zest. Toss briefly to coat and keep warm while you finish the sauce.

Taste and adjust seasoning: finish with freshly ground black pepper to taste and additional salt if needed. Drizzle 1 tsp extra-virgin olive oil over the plated pasta if desired.

Prepare the ricotta sauce

In a medium bowl, combine 1 cup whole-milk ricotta, 1 tbsp grated Pecorino or Parmesan, 2 tbsp heavy cream (or 2 tbsp reserved hot pasta water), 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Whisk vigorously until smooth, creamy, and slightly loose. If the mixture is too thick, add additional warm pasta water, 1 tbsp at a time, until it reaches a saucy consistency that will coat the pasta.

Heat gently (optional)

If you prefer the ricotta warm, temper it by stirring 2–3 tbsp of the reserved hot pasta water into the ricotta mixture, then set the bowl over (not in) a pan of gently simmering water and stir until warmed through, about 2–3 minutes. Do not overheat or it may curdle.

Fold into pasta: Add the ricotta mixture to the pot or bowl with the warm pasta. Toss vigorously with tongs or two spoons, adding small amounts of reserved pasta water as needed, until the sauce evenly coats the pasta and forms a silky emulsion.

Prepare aromatics

In a small skillet over medium-low heat, melt 1 tbsp unsalted butter or warm 1 tbsp olive oil. Add 2 minced garlic cloves and 1/4 tsp red pepper flakes. Cook gently, stirring, until garlic is fragrant and just beginning to color, about 30–60 seconds. Remove from heat so garlic does not brown further.

Add aromatics to pasta: Pour the garlic and oil (and any browned bits) into the ricotta-coated pasta and toss to distribute. Stir in 2 tbsp chopped fresh basil or parsley for brightness.

Serve: Divide pasta among 4 warm bowls. Dot each serving with a spoonful (about 2 tbsp) of extra ricotta, sprinkle 1/2 tbsp grated cheese over each, and finish with a crack of black pepper and a light drizzle (about 1/4 tsp) of extra-virgin olive oil.

Enjoy immediately while warm.