I see you, Wednesday.
And I DARE you to bring me down because tonight we’re making the easiest cheesiest creamiest pasta ever and nothing will get in the way of our carb-loaded happiness.
This is one of those fortunate life situations where you get to make something completely indulgent and unhealthy “for your child”, but really you’re going to eat all of it while she munches on broccoli (<– apparently Remy adores broccoli. who knew?!).
I won’t tell if you don’t.
It is also the perfect remedy when you find out that you have to work this weekend after completely forgetting/possibly repressing the memory of signing up for it months ago. Ask me how I know.
Like, I’m still not going to be thrilled about having to work twelve days in a row BUT at least I can tote this pasta around with me and have a creamy pasta bite whenever I get a page. Kind of like a drinking game but for those of us who have actual life responsibilities.
The other thing that I love about this dish is that it so strongly reminds me of a meal my dad used to make when I was a kid. It was a special meal that he would only make on New Year’s Eve. I’ve tried to replicate it a few times before and you’d think it would be so easy given how short and succinct the ingredient list is but I think that was part of the problem. I’m sure I was trying to overcomplicate it by adding in all sorts of fancy nonsense.
A huge THANK YOU to Melissa Clark for somehow doing it for me and keeping it ridiculously simple with only four ingredients (five if you count black pepper, which I don’t).
Make this mega comfort dish as a treat for your kid this week…and then hide the leftovers from them and eat them all yourself.
- 1 lb fusilli
- 1 cup heavy cream
- 1 cup grated Parmigiano-Reggiano cheese
- 1.5 tsp freshly ground black pepper
- 1.5 cups ricotta
- Bring a large pot of salted water to a boil. Add the pasta to the pot and cook until al dente. Drain and set aside.
- Heat the now-empty pot over medium-high heat. Add the heavy cream and cook until it is thick and reduced by half, 2-3 minutes. Whisk in the Parmigiano-Reggiano cheese and the black pepper. Stir in the pasta and the ricotta. Cook just until warmed through. Season to taste with salt and black pepper. Serve warm.