Spaghetti with Ricotta and Truffle Cream (Spaghetti Ricotta e Tartufo)
Pasta with ricotta was a quick dinner when I was growing up in Rome. It is very easy to make and has a mild flavor, and by adding white truffle cream to the ricotta, you improve its flavor with very little effort.
Servings 2 people
Calories 382kcal
Equipment
Ingredients
- 8.5 oz fresh spaghetti 120 g per serving
- 5 oz ricotta
- 2.8 oz white truffle and porcini cream
- 1 tablespoon butter
- 1 tablespoon Italian prosciutto cotto shredded (optional)
- 1 tablespoon salt for the pasta water
- freshly grated Parmesan to serve
- black pepper to serve
Instructions
- Bring a large pot of water to a boil and add the salt.
- In a large bowl, mix the ricotta with the white truffle and porcini cream, and add the butter. If you are using it, add the shredded prosciutto cotto.
- Cook the fresh spaghetti in the boiling water for about 3 minutes, until al dente.
- Before draining, add 2 tablespoons of the pasta cooking water to the ricotta and truffle cream, and stir to make it creamy.
- Drain the spaghetti, add them to the bowl, and stir until the butter melts and the pasta is coated with the sauce.
- Serve immediately with freshly grated Parmesan and black pepper.
Video
Nutrition
Calories: 382kcal | Carbohydrates: 46g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 3711mg | Potassium: 360mg | Fiber: 5g | Sugar: 1g | Vitamin A: 490IU | Calcium: 169mg | Iron: 3mg
