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Vegetarian, Italy

Sicilian ricotta and black pepper pasta

Sicilian ricotta and black pepper pasta is a pasta dish for 4 people, ready in 20 minutes, very easy to make, for about €2.40 per person. The key to success is loosening the ricotta with hot pasta cooking water to get a smooth cream that coats every piece of pasta without turning gluey.

Tonight, pasta coated in a creamy ricotta, pecorino, and black pepper sauce, just like they make it in Sicily.

Sicilian ricotta and black pepper pasta
Total time
20 min
Difficulty
Very easy
Cost per person
€2.40
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This is a simple dish, the kind you make without really following a recipe once you know it by heart. The ricotta melts on contact with the hot pasta and turns into a light cream, lifted by salty pecorino and freshly cracked black pepper that gives just the right kick. No sauce simmering away, no tricky cooking, just a mix that comes together in minutes.

It's the kind of dinner you throw together on a weeknight, when the fridge is nearly empty but there's still ricotta and pecorino tucked in a corner. Kids tend to like this creamy, mild texture, and you can simply adjust the pepper to their taste. It also works well for having people over without stress, since the dish comes together fast and needs very little attention.

The ingredients

4 people

Pantry

  • Pasta (spaghetti or rigatoni)often in the pantry 350 g
  • Black peppercornsoften in the pantry 1 tsp
  • Coarse saltoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp

Dairy

  • Ricotta 250 g
  • Grated pecorino 80 g

Allergens Gluten, Lactose

The step by step recipe

  1. Bring a large pot of salted water to a boil.

    Add the salt once the water is boiling, not before.

  2. Crush the peppercorns in a mortar or under a saucepan.

    Freshly cracked pepper is more aromatic than pre-ground pepper.

  3. Cook the pasta al dente, reserve a large glass of cooking water, and drain. 10 min

    Keep the water, it makes the sauce.

  4. In a bowl, mix the ricotta, pecorino, pepper, and a ladle of cooking water until you get a smooth cream.

    Add the water little by little, the cream should be fluid but still thick.

  5. Pour the hot pasta into the cream, toss, and finish with a drizzle of olive oil before serving.

    Toss briskly so the cheese coats every piece of pasta.

Our tips to get it right

  • Pick a fresh sheep's milk or cow's milk ricotta, its texture directly affects how creamy the final sauce turns out.
  • Work off the heat once the pasta is drained, the residual warmth is enough to melt the cheese without cooking it.
  • Grate the pecorino yourself if you can, it melts better and has more character than pre-grated pecorino from the store.

The variations

  • Swap the pecorino for Parmesan if you prefer a milder, less salty flavor.
  • Stir in some grated lemon zest into the ricotta cream for a fresher, more fragrant version.
  • For kids who are sensitive to pepper, cut the amount in half and add the rest at the table for the adults.

What to serve it with

  • A lemony green salad
  • Grilled vegetables on the side
  • A glass of sparkling lemon water

Storage

This dish is best eaten right away, since the ricotta cream loses its creaminess as it cools. You can keep it for 1 day in the fridge in a sealed container, and reheat it gently in a pan with a splash of water to loosen the sauce. Freezing isn't recommended, as the ricotta's texture breaks down.

Questions about this dish

Can I use low fat ricotta?

Yes, but the cream will be less rich and more watery. Make up for it by using a bit less pasta water and more pecorino to keep some body.

What type of pasta works best for this recipe?

Spaghetti and rigatoni both work well because they hold the cream nicely. Avoid very thin pasta, which tends to get lost in the sauce.

Can I make the ricotta cream ahead of time?

You can mix the ricotta and pecorino a few hours ahead, but add the pasta water and pepper only right before serving. Otherwise the cream thickens too much while it waits.

Why use pasta cooking water?

It contains starch that helps the ricotta cream emulsify and cling to the pasta. Without it, the mixture stays grainy and doesn't coat the pasta well.

How long does it take to make a Sicilian ricotta and black pepper pasta?

Count 20 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Sicilian ricotta and black pepper pasta?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Sicilian ricotta and black pepper pasta cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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