One-Pot Pasta with Ricotta & Lemon
Boil the pasta in the sauce. Starch binds the cheese.
Timing note: 15 min
One-Pot Pasta with Ricotta & Lemon
Boil the pasta in the sauce. Starch binds the cheese.
Timing note: 15 min
The Key Move
Usually, one-pot pastas are gummy disasters. This one works because Ricotta needs help to become a sauce. By boiling the pasta in a small amount of water, we create a super-starchy liquid that, when mixed with ricotta and parmesan, creates
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The Setup
- Stockpot8+ qt
- Cutting Board
- Chef's Knife
- Whisk
- Microplane/ZesterOptional
The Mise en Place
4Your prep station before cooking begins
The Pantry (0/2)
Other (0/2)
Gummy/Sticky.
You cooked the water down too much. Pull it while it's still a bit "soupy"—it tightens as it cools.
Pasta is raw but water is gone.
Heat was too high. Add 1/4 cup hot water and keep cooking.
The Method
MEASURE
Place pasta in a pot. Add water just to cover (approx 3 cups for 1 lb). Add salt. Pitfall: Too much water = soup. Too little = raw pasta. Measure carefully.
BOIL
BOIL vigorously, stirring often. (Cook until: Pasta is just shy of al dente; liquid is starchy, not soupy.)
Stirring releases starch. We want cloudy, thick water.
Pasta is just shy of al dente; liquid is starchy, not soupy.
BIND
When pasta is al dente and water is mostly evaporated (but still saucy), remove from heat.
WHIP
Immediately STIR in ricotta, parmesan, lemon zest, and butter.
The residual starchy water should melt the cheeses into a glossy white coat. If it's dry, add a splash of hot water.
The residual starchy water should melt the cheeses into a glossy white coat. If it's dry, add a splash of hot water.
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