Rigatoni Carbonara with Ricotta
For this one-pot meal inspired by Zuni Cafe’s Judy Rodgers, we cook pasta in a minimal amount of water, concentrating the starch in it to help thicken the sauce. Avoid pre-grated Parmesan; it typically is too coarse and won’t blend well with the sauce. Look for a good-quality ricotta cheese without stabilizers.
cup whole-milk ricotta cheese
ounces Parmesan, finely grated (about 1 cup), plus extra to serve
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