SPAGHETTI WITH PANCETTA AND RICOTTA
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water and then drain.
- Meanwhile, combine the olive oil and pancetta in a large wide pot over medium-high heat. Cook, stirring occasionally, until the pancetta is golden brown and crisp, 3 to 5 minutes. Stir in 1 teaspoon pepper, then add 3/4 cup of the reserved cooking water and the spaghetti, tossing until combined. Stir in the ricotta and 2 tablespoons pecorino, tossing constantly to evenly coat. (The ricotta will seem thick at first, but as it combines with the hot cooking water it will create a creamy sauce.) Add more cooking water a few tablespoons at a time if the sauce is too thick or dry. Season with salt.
- Divide the spaghetti among bowls. Sprinkle with the remaining 2 tablespoons pecorino and 2 teaspoons pepper.
Nutrition Facts : Calories 560, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 45 milligrams, Sodium 611 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 23 grams, Sugar 1 grams
LEMONY RICOTTA SPAGHETTI
This creamy pasta pairs the bright flavor of lemon with the peppery notes of arugula.
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve 1 cup of pasta cooking water and drain.
- Combine the ricotta, lemon zest, lemon juice and 1/2 teaspoon each salt and pepper in a large bowl. Whisk in 1/2 cup of the reserved pasta cooking water and the baby arugula. Toss with the pasta, adjust the seasoning with salt and pepper and the consistency with more of the reserved water if needed. Serve hot.
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EASY RICOTTA SPAGHETTI
This is a fast way to make spaghetti after work. I know lots of people don't care for the prepared sauces, but there are some good ones out there. It makes it so much easier to make. The ricotta dresses up the dish.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet heat the sausage drippings, then brown your hamburger meat.
- Drain meat and return to skillet.
- Add spaghetti sauce and brown sugar, heat on low while spaghetti cooks.
- When pasta is ready, put in warmed bowls, top with sauce, add three tablespoons of ricotta to each bowl, Stir ricotta into the sauce and top with Parmesan cheese.
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- Scoop the cooked spaghetti directly into 4 pasta bowls using a spaghetti scooper. Divide the ricotta mixture among the bowls. Stir the ricotta into the spaghetti and serve immediately.
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- Bring a pot of water to boil. When it's boiling, add salt. Throw the pasta in and cook until it's al dente. Be sure to reserve some pasta water.
- 5-7 minutes before the pasta is done cooking, heat the olive oil over medium heat and add the garlic clove. Swirl it around in the olive oil to give it a slight garlic flavor, and remove it when it starts to sizzle, a few minutes.
- Add the ricotta to the pan, and heat it slightly, until it melts down and becomes creamy, 2-3 minutes. If the pasta isn't cooked yet, turn the heat down to low.
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