White Pasta with Garlic Parmesan Bread Crumbs

Photo by Lori K.
Adapted from food52.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from food52.com

Ingredients

  • 2

    tablespoons butter

  • splash of olive oil

  • 2

    small cloves garlic, minced

  • 1 1/2

    cups fresh bread crumbs

  • 1/4

    cup grated Parmigiano

  • handful flat-leaf parsley chopped

  • pinch of lemon zest

  • 1/2-1

    pounds linguine (or whatever pasta you like) or less if you like the pasta really thick with the milky sauce.

  • 1/2-3/4

    cups milk You can also add some of the hot pasta water if you find it's a bit dry

  • 2

    cups ricotta (at room temperature)

  • 1/4

    cup grated Parmigiano or Pecorino Romano cheese

  • Salt and pepper, to taste

Directions

In a skillet, melt butter with a splash of olive oil, then add the garlic and cook until it just starts to brown. Add the bread crumbs and continue to cook until the crumbs are lightly browned. Take off the heat and pour the mixture into a bowl. Add the Parmigiano, parsley, and lemon zest, stir to combine, and set aside. Bring a large pot of water to a boil. When there is a rolling boil, add a lot of salt --taste the water; it should taste salty. Put the pasta in and stir to separate. While the pasta is cooking, heat your milk until it's hot to the touch (I microwaved it for 45 seconds). Put the ricotta and Parmigiano in your serving bowl and add the hot milk, mix it up, and season to taste. When the pasta is al dente, drain and add the hot pasta to the bowl with the ricotta-milk mixture. Toss to combine and top with the bread crumbs. Garnish with a little more grated Parmigiano and serve.

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