Rich Ricotta Cheese Cream Pasta
Rich Ricotta Cheese Cream Pasta
A Special Ricotta Cheese Cream Pasta ★ Using Homemade Ricotta Cheese ★
Made some ricotta cheese and wondering how to enjoy it deliciously? You’ve found the perfect recipe! It’s delicious and easy to make. Perfect for using up that homemade ricotta!
Ingredients- Pasta for 2 servings
- 1 Tbsp Salt (for boiling pasta)
- 350-500ml Heavy cream
- 200ml Milk
- 90-180g Ricotta cheese (the more, the tastier!)
- 1/2 Onion (adjust to size)
- 5-6 cloves Garlic
- 1 can Canned ham (like Spam or luncheon meat)
- 1 Tbsp Olive oil (or cooking oil)
- Pinch of black pepper
- Pinch of parsley (for garnish)
Cooking Instructions
Step 1
First, thinly slice the garlic. This will infuse a richer garlic flavor into the pasta.
Step 2
If you love garlic flavor, using about 5-6 cloves is recommended. Feel free to adjust the amount to your preference.
Step 3
Thinly slice the onion. It will add a lovely sweetness to the pasta.
Step 4
If you’re using a mini onion, you can use the whole thing, but for a regular-sized onion, half should be sufficient.
Step 5
Dice the canned ham into bite-sized pieces. It’s best to blanch the ham in boiling water to remove excess salt and any unwanted additives for a cleaner taste. If that’s too much trouble, you can pour boiling water over it for a minute.
Step 6
Bring a pot of water to a rolling boil and add 1 tablespoon of salt. This is for cooking the pasta and seasons it as it cooks.
Step 7
Add the pasta for 2 servings. Cook it for 1-2 minutes less than the time indicated on the package. The pasta will finish cooking in the sauce.
Step 8
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced ham and sauté until lightly browned. The ham will release its own oils, adding flavor.
Step 9
Once the ham is nicely browned, add the sliced garlic and sauté with the ham. While minced garlic works, sliced garlic is less likely to burn and releases a milder aroma.
Step 10
Add the sliced onions and sauté until they become translucent. The sweetness of the onions will deepen the sauce’s flavor.
Step 11
When the ingredients are well sautéed, add about 2 ladles of the pasta cooking water (starchy water). This water helps to emulsify the sauce and bind the ingredients together smoothly.
Step 12
Before adding the milk and cream, if you feel there’s too much pasta water, briefly turn the heat to high and let it simmer to reduce the liquid to your desired consistency.
Step 13
Add between 350ml to 500ml of heavy cream, depending on how rich you like your sauce. Today, I used 350ml. The amount of cream will determine the thickness of your cream sauce.
Step 14
Pour in 200ml of milk and mix well. This adds to the creaminess of the sauce.
Step 15
Add the al dente pasta to the pan with the sauce. Stir and cook for another 1-2 minutes, allowing the pasta to absorb the sauce.
Step 16
Now it’s time for the star ingredient: ricotta cheese! Adding 90g to 180g will give a richer cheese flavor; more is definitely better! If you have less, 90g will still be delicious.
Step 17
When adding the ricotta cheese, it’s a good idea to set aside a small portion for garnish later.
Step 18
Add a pinch of black pepper to enhance the pasta’s overall flavor profile.
Step 19
Taste the pasta and add a little salt if needed. Remember that the ricotta cheese and ham are already salty, so adjust the seasoning carefully.
Step 20
Now, let’s plate the pasta. While traditionally you might twirl the pasta with tongs or chopsticks for a beautiful presentation, for a generous portion like this, a simple plating works wonderfully!
Step 21
Pile the reserved ricotta cheese on top of the pasta in the bowl, and sprinkle with parsley for a final touch. Behold, your ‘Mountain of Ricotta Cream Pasta’ is complete! Enjoy this visually appealing and incredibly delicious special pasta.
