Three Cheese Spaghetti

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Pasta with a smooth blend of three cheeses

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v n 


500g spaghetti
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.


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