Description
A quick and creamy pasta dinner featuring penne tossed in a rich sauce of reduced heavy cream, Parmigiano-Reggiano, fresh ricotta, and bright lemon zest, seasoned with freshly ground black pepper and a hint of nutmeg or cinnamon. This simple yet elegant dish comes together in just 15 minutes, perfect for a comforting weeknight meal for two.
Ingredients
Pasta
- 8 ounces penne or other short-cut pasta
- Kosher salt (as needed for pasta water)
Sauce and Toppings
- ½ cup heavy cream
- ½ cup grated Parmigiano-Reggiano cheese (about 2 ounces)
- ¾ teaspoon freshly ground black pepper (plus more for garnish)
- ¾ cup fresh ricotta (6 ounces), divided
- Finely grated zest of 1 lemon
- Pinch of freshly grated nutmeg or ground cinnamon
- Demerara sugar (optional, for sprinkling)
Instructions
- Boil the Pasta: Fill a large pot with water, add kosher salt generously, and bring it to a rolling boil. Cook the penne until al dente, about 9-11 minutes. Drain the pasta and set aside.
- Reduce the Cream: Return the empty pot to medium-high heat. Pour in the heavy cream and stir continuously as the cream gently simmers and reduces, thickening over 2 to 3 minutes.
- Incorporate the Cheese and Flavorings: Stir the grated Parmigiano-Reggiano cheese and ¾ teaspoon freshly ground black pepper into the reduced cream until melted and smooth. Add the cooked pasta back to the pot along with ½ cup of fresh ricotta, lemon zest, and a pinch of nutmeg or cinnamon. Stir gently to evenly coat the pasta and warm through. Adjust salt if needed.
- Plate and Finish: Divide the pasta between two plates or bowls. Top each serving with the remaining ¼ cup of ricotta and a sprinkle of extra black pepper. For a unique finishing touch, lightly dust with Demerara sugar just before serving, if desired.
Notes
- Use freshly grated Parmigiano-Reggiano for best flavor and smooth melting texture.
- Adjust black pepper quantity based on your taste preference; freshly ground pepper is key to the dish’s character.
- The optional Demerara sugar adds a subtle sweet contrast that complements the savory and citrus notes.
- This recipe pairs well with a crisp white wine or sparkling water with lemon.
- To make it vegetarian-friendly, ensure your Parmigiano-Reggiano is made without animal rennet or substitute with a vegetarian hard cheese.
