1 ¼ cups (250g) ricotta
45g unsalted butter, at room temperature
pinch cayenne pepper
90g blue cheese, cut into cubes
½cup (40g) grated pecorino or parmesan
1. Cook spaghetti in a large saucepan of boiling, salted water according to packet directions. Drain, reserving 1 cup of cooking water.
2. Meanwhile, combine ricotta, butter and cayenne in a saucepan on low heat. Stir in reserved cooking water to make a creamy sauce.
3. Combine pasta, ricotta sauce, blue cheese and grated pecorino or parmesan in a serving dish and toss to coat. Serve.
Tip: For a smoother ricotta sauce, simply blend in a food processor.