Italian
Pasta with Cherry Tomatoes, Ricotta and Pancetta
by Casa Pappagallo · 705K subscribers on YouTube
Pasta with cherry tomatoes, ricotta and pancetta is one of those dishes that is perfect in summer when you don't feel like spending too much time at the stove but don't want to give up on taste. A truly delicious recipe, perfect for those who want to bring something simple but very tasty to the table. Often you don't need elaborate dishes to impress, and with this first course you always succeed. The sweetness of the ricotta goes perfectly with the savoriness of the pancetta, creating an explosive mix!
- Difficulty
- easy
Ingredients
7 items- Pancetta
- Cherry Tomatoes
- Ricotta (preferibilmente di pecora)Sheep or cow ricotta
- Pasta (Mezze Maniche o altro formato corto)Any short pasta works
- Olive Oil(optional)
- Salt
- Black Pepper(optional)
Method
- Cut the pancetta into thin strips.
- Heat a little olive oil in a pan (optional) and add the pancetta. Cook until crispy.
- Remove the pancetta from the pan, leaving the oil.
- Meanwhile, bring a pot of salted water to a boil and cook the pasta.
- Cut the cherry tomatoes in half.
- Add the tomatoes to the hot oil and cook for a few seconds. Add a pinch of salt.
- When the pasta is al dente, drain it one minute early, reserving some pasta water.
- In a bowl, soften the ricotta with a little pasta water.
- Add the drained pasta to the pan with the tomatoes. Toss with some pasta water.
- Do not add the pancetta yet; keep it aside.
- Finish cooking the pasta in the pan, letting it absorb the flavors.
- Add the ricotta cream and mix well.
- Serve the pasta with the crispy pancetta on top.
- Optionally, add a grind of black pepper.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
