Penne with Parmesan, Fresh Ricotta & Black Pepper Dinner Recipe
This creamy pasta recipe combines penne with fresh ricotta, Parmesan, and black pepper, creating a harmonious blend of richness and aromatic spice. Quick to prepare and perfect for a satisfying dinner, this dish balances creaminess with zesty lemon and nutmeg notes.
Ingredients
- Kosher salt as needed
- 8 ounces penne or other short-cut pasta
- ½ cup heavy cream
- ½ cup grated Parmigiano-Reggiano cheese 2 ounces
- ¾ teaspoon freshly ground black pepper plus more as needed
- ¾ cup fresh ricotta 6 ounces
- Finely grated zest of 1 lemon
- Pinch of freshly grated nutmeg or ground cinnamon
- Demerara sugar for sprinkling (optional)
Instructions
- Boil the Pasta: Fill a large pot with water, season generously with salt, and bring it to a rolling boil. Cook the penne until it is just tender (al dente). Drain the pasta and set it aside.
- Reduce the Cream: Place the empty pot back on medium-high heat and pour in the heavy cream. Stir the cream as it cooks, allowing it to reduce and thicken, which should take about 2 to 3 minutes.
- Incorporate the Cheese and Flavorings: Add the Parmigiano-Reggiano cheese and ¾ teaspoon of freshly ground black pepper to the thickened cream. Mix well to combine. Then, add the cooked pasta back into the pot along with ½ cup of ricotta, the lemon zest, and a pinch of nutmeg (or cinnamon if you prefer). Stir until everything is evenly coated and heated through. Taste and adjust the salt, if necessary.
- Plate and Finish: Divide the pasta onto plates or bowls. Top with the remaining ¼ cup of ricotta and an extra sprinkle of black pepper for garnish. If you’d like a touch of sweetness, lightly dust the dish with Demerara sugar just before serving.
Notes
- Pair with quick-roasted broccoli or cauliflower for a balanced meal.
- For a sweeter touch, the optional Demerara sugar adds a subtle crunch and sweetness to the dish.
- Nutmeg and cinnamon can be adjusted for a more aromatic flavor.
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