Effortless creamy ricotta pasta topped with red chili and bread crumbs.
It is necessary
- -3 slices of rustic white bread or sourdough dough, preferably day old;
- -2 tbsp. l. ghee;
- -1 tsp freshly ground thyme, plus more for serving;
- -500 gr. pasta;
- -6 Art. l. extra virgin olive oil;
- -2 minced garlic cloves;
- -1.5 tsp chopped red pepper;
- -1 pack of ricotta cheese;
- -2 large egg yolks;
- -Food salt;
- -Freshly ground black pepper.
Instructions
Step 1
Preheat oven to 375 °. In a food processor, grind the bread into medium-sized breadcrumbs or tear into pieces. Place on a small baking sheet.
Step 2
Combine the melted butter and thyme, then sprinkle with bread crumbs and stir. Bake until golden brown and crisp, about 15 minutes, stirring midway through.
Step 3
Cook the pasta in a large saucepan of boiling salted water as directed on the package. Leave half a glass of water for the pasta, then drain. Return the pasta to the pot.
Step 4
Meanwhile, heat the oil in a small skillet over medium-high heat. Add the garlic and red pepper and cook until the garlic is golden brown, 1 to 2 minutes. Remove from heat.
Step 5
In a medium bowl, combine ricotta, egg yolks and about half the chili. Season with salt and pepper.
Step 6
Slowly add a quarter cup of hot pasta water to the ricotta mixture. Pour the mixture over the cooked pasta and stir. Add more pasta water as needed to coat the noodles.
Step 7
Serve the pasta, sprinkled with bread crumbs and drizzled with chili oil.
