Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Yes, she baked for the Queen of England.
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
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT