Spaghetti with Ricotta: Spaghetti con Ricotta

Name: Spaghetti with Ricotta: Spaghetti con Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 slice pancetta, about 2 ounces; 1 onion, peeled and quartered; 1 carrot, cut into 4 pieces; 1 rib celery, cut into 4 pieces; 1 tablespoon extra virgin olive oil; 1/2 cup dry white wine; 1 teaspoon tomato paste; 1 (16-ounce) can San Marzano tomatoes and their juices; 4 fresh basil leaves; Salt and freshly ground black pepper, to taste; 1 1/2 pounds spaghetti; 1/4 pound fresh ricotta, drained; 1 clove garlic, finely chopped; 1 tablespoon finely chopped parsley

Servings: persons

1 slice pancetta, about 2 ounces
1 onion, peeled and quartered
1 carrot, cut into 4 pieces
1 rib celery, cut into 4 pieces
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
1 teaspoon tomato paste
1 (16-ounce) can San Marzano tomatoes and their juices
4 fresh basil leaves
Salt and freshly ground black pepper, to taste
1 1/2 pounds spaghetti
1/4 pound fresh ricotta, drained
1 clove garlic, finely chopped
1 tablespoon finely chopped parsley

1
Place the pancetta, onion, carrot and celery in the bowl of a food processor and process until finely chopped.
2
In a 10-inch skillet, heat the oil over medium heat.
3
Add the vegetable mixture and cook, stirring, for about 5 minutes.
4
Gradually add the wine and tomato paste.
5
Mix well to combine and add the tomatoes, their juices, and the basil leaves, torn.
6
Break up the tomatoes with the back of a spoon and cover, cooking for 30 minutes, stirring occasionally.
7
Season with salt and pepper, to taste.
8
Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt.
9
Cook the spaghetti according to the directions, until tender yet al dente.
10
Drain the pasta, reserving 1/2 cup of the cooking water.
11
Add the pasta to the pan with the sauce, then add the ricotta and parsley and toss over high heat 30 seconds, adding the cooking water if necessary to keep the condiment from becoming too tight.
12
Season with salt and pepper to taste and divide evenly among 6 warmed pasta bowls.

136

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 slice pancetta, about 2 ounces, 1 onion, peeled and quartered, 1 carrot, cut into 4 pieces, 1 rib celery, cut into 4 pieces, and more.

Yes, Spaghetti with Ricotta: Spaghetti con Ricotta falls under the Pasta & Noodles 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!