Whipped Ricotta Spaghetti with Garlic-Parmesan Breadcrumbs

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Breadcrumbs:

2 tablespoons olive oil

1 clove garlic, finely minced

1 1/2 cups panko breadcrumbs

1/2 teaspoon kosher salt

1 lemon, zested (about 1 teaspoon zest)

2 tablespoons finely grated Parmesan cheese

2 tablespoons finely chopped parsley

Pasta:

Kosher salt

1 pound spaghetti

One 15-ounce container ricotta cheese

1/2 cup finely grated Parmesan cheese

1/4 cup heavy cream

2 tablespoons unsalted butter

Freshly cracked black pepper

Directions

  1. Prepare the breadcrumbs: Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Immediately add the breadcrumbs and salt. Cook, stirring occasionally, until toasted, about 2 minutes. Transfer to a bowl and let cool for 5 minutes. Add the lemon zest, Parmesan and parsley. Set aside.
  2. Meanwhile, cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, until al dente.
  3. While the pasta cooks, combine the ricotta, Parmesan, cream and 1/2 teaspoon salt in a food processor. Process until super creamy, about 30 seconds. Set aside.
  4. Drain the spaghetti, leaving behind 1/2 cup of the cooking water in the pot. Add the butter to the pot and bring to a simmer. Add the spaghetti and the ricotta mixture. Remove from the heat and stir vigorously with a pair of tongs until the ricotta and pasta water combine to make a smooth, velvety sauce. Season with a good amount of black pepper.
  5. Divide the pasta among serving bowls and top each with a hearty sprinkle of the breadcrumbs. 
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