Whipped Ricotta Spaghetti With Garlic Parmesan Breadcrumbs Recipes

Steps:

• Combine ricotta cheese and sea salt in the bowl of a mini food processor and process until smooth, 1 to 2 minutes.

Steps:

• In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
• Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
• In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, 8 to 10 minutes.
• Meanwhile, melt butter in a skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
• Drain spaghetti, reserving 1/2 cup pasta water. Add pasta water and Parmesan cheese to the skillet with the garlic. Stir to combine. Add spaghetti and parsley. Toss to evenly distribute parsley amongst spaghetti and serve immediately.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the tomatoes with the oil, rosemary, bay leaf, garlic and shallots in a roasting tin. Season well and roast for 30-45 mins until the tomatoes are soft, concentrated and spilling their seeds and juices into the olive oil (cover with foil if browning too much). Discard the bay leaf and rosemary.
• While the tomatoes are roasting, make the breadcrumbs. Blitz the stale bread in a food processor. Heat the olive oil over a medium heat, then add the anchovies and cook for a couple of mins until dissolved into the oil. Add the lemon zest and chilli flakes and stir to infuse the oil, then add the breadcrumbs and fry for 4-5 mins until crisp, deeply golden and dry, stirring to make sure they don't catch. Set aside.
• Cook the pasta in plenty of boiling, well-salted water until al dente. Drain, reserving a cup of the pasta water. Place the roasting tin over a low-medium heat on the hob and pour the pasta into the tomato mixture, along with a generous slug of the pasta water. Cook for a couple more mins, shaking the tray and tossing to coat the pasta in the oil and juices. Divide between warm bowls and top with spoonfuls of ricotta and the anchovy breadcrumbs.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink, reserving 2 tablespoons of the cooking water.
• Stir the garlic, ricotta, and basil in a saucepan over medium-low until hot, about 4 minutes. Season to taste with salt and pepper; stir in the spaghetti and reserved water from cooking the pasta. Sprinkle with Parmesan cheese to serve.