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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.
cup whole-milk ricotta cheese
ounces Parmesan, finely grated (about 1 cup), plus extra to serve
01In 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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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.
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.
This was good! My husband thought it had a lot of flavor.