Fusilli with ricotta, parmesan and black pepper is the ultimate bowl of cheesy comfort. Serve with roasted vegetables on the side.
Yield: 4-6 servings
Ingredients
1 lb fusilli
1 cup heavy cream
1 cup grated Parmigiano-Reggiano cheese
1.5 tsp freshly ground black pepper
1.5 cups ricotta
Instructions
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.