-
- Prep
- 10 mins.
-
- Total
- -
-
- Serving
- 4-6
Made With
Ingredients
- 6 tablespoons salted butter
- 1 tablespoon freshly ground black pepper
- 1 pound spaghetti
- 1 5-ounce package Shredded Parmesan Cheese
- 1½–2 cups pasta water
- 1 5-ounce package Fresh Grated Parmesan Cheese
- ¼ cup Dragone® Whole Milk Ricotta Cheese
- Dried red chili flakes, for garnish
- Optional Toppings: Fresh oregano, basil, bacon crumbles, halved cherry tomatoes
Directions
Preheat the oven to 400°F. Boil a stockpot of salted water.
In a sauté pan, heat the butter and pepper over medium-low heat until fragrant and sizzling, about 2 minutes.
Add spaghetti to the stockpot and follow the package directions.
On a parchment paper–lined baking sheet, make 8 piles (about 2 tablespoons each) of Shredded Parmesan Cheese. Pat into circles, leaving at least an inch between. Bake until they’re bubbling disks, 5 minutes.
Two minutes before the pasta’s done, heat the sauté pan on medium-high heat and add 1½ cups of pasta water.
Drain the pasta and add it to the pan along with ¾ of the Fresh Grated Parmesan Cheese and Dragone® Whole Milk Ricotta Cheese. Toss until the cheese creates a sauce. If it’s too wet, continue to simmer. If it’s too dry, add more tablespoons of pasta water.
Garnish and serve with the crisps.
Ricotta Recipes
- Prep
- 5
- Total
- 20
Red Enchilada Sauce
- Prep
- 20
- Total
- 30
Garlic Ricotta-Stuffed Mushrooms
- Prep
- 15
- Total
- 45
