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A carbonara easy enough for a weeknight supper

Rigatoni Carbonara with Ricotta

35 minutes

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.

Ingredients
  • 1

    cup whole-milk ricotta cheese

  • 2

    ounces Parmesan, finely grated (about 1 cup), plus extra to serve

Directions
  1. 01
    In a medium bowl, whisk together the ricotta, Parmesan, eggs and yolks, ¼ cup of the water, and ½ teaspoon each salt and pepper. Set aside.

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