Recipes Global Cuisines European Italian Creamy Ricotta Pasta Sauce 3.9 (16) 15 Reviews 5 Photos A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier than those that use heavy cream, which can be a bit too rich and filling. I mean, come on, I'm trying to save room for the tiramisu. Ricotta gives this sauce a cheesy tanginess that we don't get with heavy cream. I love to top this pasta with lots of ricotta salata, a great summer cheese. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on February 2, 2024 Save Rate Print Share Add Photo 5 5 5 5 Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 4 Yield: 4 small portions Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings For the Pasta: 8 ounces orecchiette pasta For the Sauce Base: ½ cup ricotta cheese 1 large egg 1 teaspoon kosher salt, or more to taste ½ teaspoon freshly ground black pepper 1 lemon, zested 1 pinch cayenne pepper, or to taste ¼ cup pesto, or to taste Directions Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes. Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water. Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl. Chef John Chef's Notes Use any shape of pasta you like.I added some pesto to this, but that could have been some sun-dried tomato paste, roasted chiles, caramelized mushrooms, or diced leftover grilled veggies—you get the idea. I Made It Print 27 home cooks made it! Nutrition Facts (per serving) 297 Calories 9g Fat 42g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 297 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 12% Cholesterol 52mg 17% Sodium 617mg 27% Total Carbohydrate 42g 15% Dietary Fiber 3g 9% Total Sugars 1g Protein 11g 23% Vitamin C 2mg 2% Calcium 119mg 9% Iron 1mg 4% Potassium 68mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.