Fettuccine with ricotta
Instructions
Cook fettuccine in salted water.
Meanwhile, place the ricotta in a serving dish and stir in 1 tablespoon of milk, stirring until a smooth cream.
Drain the fettuccine al dente and flip them over ricotta cheese, stir gently with 2-3 tablespoons of pasta cooking water mixed with oil.
Sprinkle with mint and a plenty of ground pepper.
Ingredients and dosing for 4 persons
- 400 g of type pasta fettuccine
- 300 g of roman ricotta
- 1 tablespoon of milk
- Some of leaves fresh mint
- Olive oil
- Salt
- Minced 1 of pepper