Ingredients Jump to Instructions ↓

  1. 6 quarts water

  2. 1 1/2 teaspoons sea salt, divided

  3. 1 pound spaghetti

  4. 1 cup whole milk ricotta cheese

  5. 2 tablespoons of chopped fresh basil, Italian parsley, mint, or arugula

  6. 1/4 teaspoon freshly ground black pepper

  7. 2 - 3 tablespoons extra-virgin olive oil

  8. 1/2 cup grated pecorino Romano or Parmigiano Reggiano cheese, divided

Instructions Jump to Ingredients ↑

  1. In a large stockpot, bring water to a rolling boil. Add 1/2 teaspoon of the salt and spaghetti and cook until quite al dente (hard), about 3/4 done.

  2. While the pasta is cooking, spoon out 1/4 cup of the pasta cooking water. In a food processor or with an immersion mixer, whip the ricotta, the herb, the remaining 1 teaspoon of salt, pepper and 1/4 cup pasta cooking water until creamy. Transfer to a very large nonstick skillet or 6 quart pot.

  3. When the pasta is cooked to quite al dente, drain well, reserving 1 cup of the starchy pasta cooking water. Add the drained pasta to the ricotta cheese in the skillet or pot, along with 1/4 cup of the pasta cooking water and 1/4 cup of the grated cheese. Cook over the highest heat, stirring with a wooden fork to mix well. Add more of the pasta cooking water if the sauce dries out and the pasta isn't cooked. Serve garnished with the remaining grated cheese.


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