Perciatelli with Ricotta Salata Recipe

Name: Perciatelli with Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 2 slices pancetta, finely chopped (1 1/2 ounces); 1 medium onion, finely chopped; 1 small carrot, finely chopped; 1 small celery rib, finely chopped; 1/2 cup dry white wine; One 14-ounce can peeled Italian tomatoes, chopped, liquid reserved; 1 teaspoon tomato paste; Salt and freshly ground pepper; 1 pound perciatelli or bucatini; 1/4 pound ricotta salata, crumbled, or fresh ricotta; 2 tablespoons chopped basil; 1 tablespoon chopped parsley; 1 small garlic clove, minced

Servings: persons

1 tablespoon extra-virgin olive oil
2 slices pancetta, finely chopped (1 1/2 ounces)
1 medium onion, finely chopped
1 small carrot, finely chopped
1 small celery rib, finely chopped
1/2 cup dry white wine
One 14-ounce can peeled Italian tomatoes, chopped, liquid reserved
1 teaspoon tomato paste
Salt and freshly ground pepper
1 pound perciatelli or bucatini
1/4 pound ricotta salata, crumbled, or fresh ricotta
2 tablespoons chopped basil
1 tablespoon chopped parsley
1 small garlic clove, minced

1
Heat the oil in a large skillet.
2
Add the pancetta, onion, carrot and celery and cook over low heat until the onion is soft but not browned, about 5 minutes.
3
Add the wine and simmer over moderate heat until reduced by half, about 3 minutes.
4
Add the tomatoes with their liquid and the tomato paste and bring to a simmer.
5
Cover and cook over low heat until thickened, about 20 minutes.
6
Season with salt and pepper and keep warm.
7
Cook the perciatelli in a large pot of boiling salted water, stirring occasionally, until al dente.
8
Reserve 1/2 cup of the pasta cooking water.
9
Drain the perciatelli and return it to the pot.
10
Add the tomato sauce, reserved pasta cooking water, ricotta salata, basil, parsley and garlic and toss to coat.
11
Transfer to a warmed bowl and serve at once.

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 2 slices pancetta, finely chopped (1 1/2 ounces), 1 medium onion, finely chopped, 1 small carrot, finely chopped, and more.

Yes, Perciatelli with Ricotta Salata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Perciatelli with Ricotta Salata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions