4 Servings
Recipe By: Sfoglini
Neapolitan Reginetti con Ricotta en Bianco by Sfoglini Pasta
Ingredients
- 3 cups whole milk ricotta cheese
- 3 ounces (about 2 cups) Parmesan cheese, freshly grated, plus more to serve
- 4 ounces pancetta, diced
- 1 large shallot (4-5 ounces), minced
- 12 ounces Sfoglini Reginetti
- Kosher salt, to taste
- Minced parsley, to serve
Recipe Cloud may earn a small commission when you make a purchase from this link — with no extra cost to you.
Directions
- Combine the ricotta and Parmesan cheese in a bowl, stirring until thoroughly blended together. Set aside, but do not refrigerate.
- Heat the pancetta in a large skillet over medium low heat, cooking slowly in order to render the fat. After around 10 minutes, remove the pancetta and add the shallot, stirring regularly while it cooks for another 10 minutes. Turn the heat off, removing the skillet from the burner in order to avoid charring the shallot.
- Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1/2 cup of pasta water before straining.
- Meanwhile, add the ricotta/parmesan mixture to the skillet with the shallot and stir to combine. Once the pasta is ready, transfer it to the skillet along with 1/4 cup of the pasta water and gently stir and fold to combine. If the sauce is too loose, turn the heat to low and cook, continuing to stir, until the texture thickens and the cheese has melted. If the sauce is too thick, add the remaining reserved pasta water as needed. Taste and season with salt as needed.
- Serve immediately, topped with parsley, pancetta, and extra Parmesan.
Chrome Extension
