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Spaghetti with Ricotta

Spaghetti with Ricotta, this dish for me is nostalgia on a plate. This also may be the easiest recipe that I am sharing you. Two ingredients, that’s it! Grab the best pasta you can and the freshest ricotta, and you will be surprised at how great this dish is. I do one little tweak to this recipe but it’s an optional step, and you aren’t adding or taking away an ingredient, but it definitely adds a different experience eating this dish. Sometimes a recipe can transport you back to a special time and bring back fond memories with family and friends. This dish does exactly that.


Recipe by: Mark Calaminici | Food Loves Company

Serve 4


500g (1lb) Spaghetti, reserve pasta water

700g fresh ricotta

Salt, to taste


1. Cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve pasta water.

2. Place the drained ricotta in a food processor. Add a ladle of pasta water and season with salt (optional). Pulse until you reach a smooth texture, like whip cream. Set aside.

Note: you can use the prepackaged ricotta that grocery stores carry and they’re usually 475g. It’s enough for this recipe, but more ricotta is always better, right?

3. Drain pasta and add into a large mixing bowl. Add whipped ricotta along with a ladle of pasta water. Mix and toss to coat all the pasta, adding more pasta water as needed to desired consistency. Enjoy!


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