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Casarecce with Ricotta

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  1. Fry the pancetta in the olive oil over low heat for 1 minute. Add the shallots and continue cooking for another minute.
  2. Deglaze with sparkling wine over high heat until the sauce thickens slightly. Remove from heat and set aside.
  3. In a large pot, cook the pasta in plenty of boiling, salted water until al dente.
  4. While the pasta is cooking, place the Ricotta in a large bowl and add the cream. Blend until smooth. Season with salt and pepper.
  5. Drain the pasta and add to the Ricotta, along with the pancetta and shallots. Add the Parmesan and toss well.
  6. Serve immediately on plates decorated with chopped chives.

You may substitute prosciutto or fresh sausage meat for the pancetta.


60 ml (4 tbsp) extra-virgin olive oil
  • 60 g (2 oz) pancetta, in strips
  • 3 shallots, sliced thinly
  • 375 ml (1 1/2 cups) sparkling wine
  • 450 g (1 lb) casarecce pasta
  • 475 ml (1 1/2 cups) Ricotta cheese
  • 125 ml (1/2 cup) 35% cream
  • Salt and freshly ground pepper , to taste
  • 30 ml (2 tbsp) Parmesan cheese, grated
  • 30 ml (2 tbsp) chives, chopped
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