GRANDMA INFANTINO PASTA WITH RICOTTA AND PEAS

3 large eggs

1 pound linguini, cooked al dente according to package directions

2 cups ricotta cheese (recipe below for homemade or use store-bought)

½ cup gratedRomano or Parmesan cheese

1 teaspoon cracked black pepper

1 teaspoon salt

1 ½ cups frozen peas, thawed

 

Homemade Ricotta Cheese

4 cups whole milk

2 cups heavy cream

2 teaspoon kosher salt

4 tablespoons good white wine vinegar

Beat 3 the eggs in a large bowl.

Strain the pasta in a colander, reserving ½ cup of the pasta water.

Mix the pasta into the eggs while very hot, tossing until eggs are cooked and pasta is coated.

Combine ricotta, Romano, black pepper, and salt in a small bowl until well blended.  Add to the pasta along with peas and toss to thoroughly combine.   Add pasta water as needed to thin out the sauce.

Serve with additional grated cheese on the side and garnished with basil.

 

Homemade Ricotta Cheese

Pour the milk and cream into a stainless-steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 10-15 minutes until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into a cheesecloth-lined sieve or strainer, over a large bowl, and allow it to drain into the bowl at room temperature for at least 30 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey.

Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

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