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A carbonara easy enough for a weeknight supper

Rigatoni Carbonara with Ricotta

35 minutes

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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.

4

Servings

Tip

Don’t stop stirring the pasta as the ricotta mixture is added; this prevents it from clumping.

35 minutes

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.
Reviews
Narayan M.
August 8, 2022
Too watery
Way too watery. Either reduce the water or don’t cover it all the way after adding the noodles.
Annie W.

This was good! My husband thought it had a lot of flavor.

Jon T.

I've made this several times. At the end of step 2, there is always a fair amount of water left over. So when the ricotta mix is added, the sauce comes out watery.

I would suggest to reduce the water amount to 3 1/4 cups in step 2.

Jarrod C.

3 cups wasn't even enough for me. It is also possible that I added too much rigatoni.

Michael L.

This turned out very salty for me. Measured exactly as per the recipe. Great dish otherwise but need to figure out why it was so over-salted (I use Diamond Crystal kosher). The water that I have left over seems right and is very thickened with pasta starch as it likely should be. My pasta was durum semolina.

Scott P.

This was not the best carbonara dish I've had or made. Perhaps I'd've preferred one with certain ingredients I've seen in other carbonara recipes: butter, heavy cream, a touch of flour. It was good to try this one though. And there is too much water in the sauce.


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