-
- Prep
- 10 mins.
-
- Total
-
- Serving
- 4-6
Ingredients
- 6 tablespoons salted butter
- 1 tablespoon freshly ground black pepper
- 1 pound spaghetti
- 1 5-ounce package Frigo® Shredded Parmesan Cheese
- 1½–2 cups pasta water
- 1 5-ounce package Frigo® Fresh Grated Parmesan Cheese
- ¼ cup Frigo® Whole Milk Ricotta Cheese
- Dried red chili flakes, for garnish
Optional Toppings: Fresh oregano, basil, bacon crumbles, halved cherry tomatoes
Directions
Preheat the oven to 400°F. Boil a stockpot of salted water.
In a sauté pan, heat the butter and pepper over medium-low heat until fragrant and sizzling, about 2 minutes.
Add spaghetti to the stockpot and follow the package directions.
On a parchment paper–lined baking sheet, make 8 piles (about 2 tablespoons each) of Frigo® Shredded Parmesan Cheese. Pat into circles, leaving at least an inch between. Bake until they’re bubbling disks, 5 minutes.
Two minutes before the pasta’s done, heat the sauté pan on medium-high heat and add 1½ cups of pasta water.
Drain the pasta and add it to the pan along with ¾ of the Frigo® Fresh Grated Parmesan Cheese and Frigo® Whole Milk Ricotta Cheese. Toss until the cheese creates a sauce. If it’s too wet, continue to simmer. If it’s too dry, add more tablespoons of pasta water.
Garnish and serve with the crisps.
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.
Ricotta Cheese Recipes
- Prep
- 10 mins.
Black Pepper Pasta with Parmesan Crisps
- Prep
- 15 mins.
- Total
- 1 hr.
