Whipped Ricotta Spaghetti with Garlic-Parmesan Breadcrumbs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 270
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 31
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 11
- Cholesterol
- 30
- Sodium
- 207
- Total: 25 min
- Active: 25 min
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
- 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.
- 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.
- 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.
- 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.
- Divide the pasta among serving bowls and top each with a hearty sprinkle of the breadcrumbs.