Pasta with Ricotta and Bottarga
Pasta with Ricotta and Bottarga
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
Print Save
  • servings:
  • Summary

    This delcious pasta recipe is courtesy of chef Eficio Farris and can be found in his "Sweet Myrtle and Bitter Honey" cookbook. Special thanks to Laurie Smith for providing the photograph.

    Ingredients

    • Coarse salt
    • 1 pound short tubular pasta, such as malloreddus
    • 1 cup heavy cream
    • 1 cup sheep's milk ricotta cheese (or other creamy ricotta cheese)
    • 4 tablespoons grated bottarga
    • Freshly ground black pepper
    • 1 bunch fresh flat-leaf parsley, finely chopped
    • 2 tablespoons extra-virgin olive oil

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 375 % Daily Value *
    • Total Fat: 37 g 56.43%
    • Saturated Fat: 20 g 99.6%
    • Trans Fat: 1 g %
    • Cholesterol: 99 mg 33.14%
    • Sodium: 68 mg 2.85%
    • Calcium: 168 mg 16.79%
    • Potassium: 122 mg 3.49%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.5%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 4 g %
    • Dietary Fiber: 0 g 0%
    • Sugar: 2 g
    • Protein: 9 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 23.16%
    • Vitamin C 0.6%
    • Vitamin D 11%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat7
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE