Pasta with ricotta and breadcrumbs without the ricotta this would be more like “Pasta Poveri” or a poor man’s pasta.
But it is delicious in its simplicity!
| 1 LB FRESH RICOTTA – drained | 1 ½ CUPS DRY BREADCRUMBS – plain |
| ½ CUP EXTRA VIRGIN OLIVE OIL – divided | 1 CUP ROMANO OR PARMIGIANO – freshly grated |
| FRESHLY GROUND BLACK PEPPER- to taste | 1 LB DRY PASTA – your favorite, preferably spaghetti or fedelini |
| SEA SALT | 1 TBS FRESH PARSLEY – chopped or FRESH BASIL – TORN |
Bring a large pot of salted water to a boil for the pasta.
Allow the ricotta to warm slightly, drain and set aside.
Combine the breadcrumbs with all but 1 tablespoon of the oil in a small bowl. In a small skillet that has been heated over medium heat, add the breadcrumbs and cook, stirring often, until the breadcrumbs are lightly browned.
Add the breadcrumbs to a medium bowl, add the grated cheese, half and half and the black pepper. Stir well to combine and set aside.
When the salted water has come to a full boil add the pasta and cook stirring, until al dente. Remove about 1 ½ cups of the cooking water and set aside and drain the pasta.
Return the drained pasta to the pot and stir in the remaining 1 tablespoon of olive oil along with the parsley or basil, black pepper, and ricotta. Do this while adding spoonfuls of pasta water until the mixture is creamy.
Place the pasta in a warm bowl and top liberally with the breadcrumbs. Serve and pass some additional grated cheese for topping.
BUON MANGIATA
Ancora 
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