1. While pasta is cooking in a deep sauté pan mix the ricotta, butter, ground pepper, Parmigiano-Reggiano and nutmeg. Heat this mixture until it’s well incorporated and hot. 2. Add the “al Dente” pasta to the cheese mixture allowing some pasta water to be incorporated into the mix. 3. Note: The water helps thin out the cheese mixture just a little bit so the mixture will better coat the pasta. 4. Serve ASAP allowing others to add more freshly grated Parmigian. ---------------------------------------------------------------------------
Nutrition
Ingredients
