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This recipe is made with homemade ricotta, but you could use some purchased from the store as a short cut.
Ricotta and Nutmeg Busiate
Course: Appetizers/Sides, RecipesIngredients
1 lb busiate
1/2 c fresh (homemade) ricotta
1 c reserved whey or pasta water
Salt and pepper to taste
1/2 tsp freshly grated nutmeg, plus more for serving
2 Tbs Parmigiano Reggiano, plus more for serving
2 Tbs olive oil
Directions
- Cook pasta al dente.
- While the pasta is cooking, mix the ricotta with whey or pasta water ¼ cup at a time until you reach your desired consistency.
- Add salt, pepper, Parmigiano, and nutmeg.
- Drain pasta and immediately add to the ricotta mixture.
Stir together to coat the pasta. - Add more whey or pasta water if needed.
- Top with a drizzle of olive oil, a pinch more freshly grated nutmeg and a generous amount of grated Parmigiano.
Recipe Video
Notes
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Thanks for this awesome recipe! It’s delicious! I’ll be making it again this week. Just a note: this recipe doesn’t include nutmeg in the ingredients list. How much is it?
Thanks again!
Ah! Thanks so much for catching this. We have updated the recipe, 1/2 tsp freshly grated nutmeg, plus more for serving. Thanks again for catching that!