Lemon Ricotta Con Fettuccine Pasta

Why You’ll Love This

Now, this is so easy recipe. Okay, it tastes so good.
The ricotta, it’s a really, really good taste. It taste so good with the pecorino cheese, the lemon, and the ricotta. Really, really good.

Ingredients

pecorino cheese
fettuccine
lemon
parsley
fresh ricotta
salt (One. Two teaspoon.)
black pepper

Instructions

Okay, now the water boil. Let’s put salt. One. Two teaspoon.
And this is the pasta, the fettuccine. And let’s put in the water.
We give a little turn for the pasta.
Okay, now we gotta start with the ricotta. And we put this parts of the ricotta.
And we start to mix the ricotta.
Make sure you got no gas.
From now we start to put a little black pepper. And we use a little salt. And we mix it again.
Okay, now we like to put a little zest of lemon on the ricotta.
And now, we give a little turn for the pasta.
And we start to take a little water. And we put it right over here. And we turn. The ricotta.
And we put a little more. A little more water.
And for now, we give a turn.
Okay, now, we start with the little pecorino cheese. All right. And we give a nice turn.
Okay, now, let’s use a little parsley. And we mix all together.
Okay, now, I gotta drain the pasta. Gets ready.
And we put this water on the other side.
Now, we turn the gas off of the pasta. And let’s drain the pasta.
It’s the pasta. We make sure the drain. And we put right over here.
Okay, good. And we mix. Everything.
Now, we got more cheese. And we mix.
And make a little bit more. We use a little bit more parsley.

Cooking Tips

‘Cause you got a gas, you cook the ricotta frittata.
Gotta make sure that this, it gotta be really, really loose. You see? And you gotta use a lot of water.
Still we leave to cook the pasta, the water gotta be a little thick with the starch.
But before, I throw away the water. Make sure to keep more water. ‘Cause maybe you need.
And make sure the liver run cold water and sink. Then you don’t wanna break the pipe.

Serving Suggestions

I like to put a little bit more cheese.
A little green. No, no, enough.
With this dish, with the Sauvignon Blanc, it’s really, really good.

Cin cin et salut. Oh, really, really good.