Creamy Fettuccine with Ricotta and Spinach
About this recipe
An Italian pasta dish where tender fettuccine is coated in a rich, creamy ricotta and spinach sauce, finished with shavings of Grana Padano.
Details
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 1545kcal |
| Protein | 63g |
| Carbohydrates | 192g |
| of which sugars | 20g |
| Fat | 56g |
| Salt | 6.5g |
Ingredients
1 clove
120 gr
120 ml
1 tsp
1/2 tsp
2 tbsp
40 gr
240 ml
250 gr
130 gr
How to Prepare
Cooking Methods
Cooking Equipments
Bring a large pot of water to a boil. Add 250 gr Fettuccine and a pinch of salt. Cook until al dente, stirring occasionally. Reserve about 240 ml Water of the pasta cooking water before draining.
While the pasta is cooking, heat 2 tbsp Olive oil extra virgin in a large pan over medium heat. Add the chopped 1 clove Garlic and sauté until lightly golden and fragrant, about 1–2 minutes, being careful not to burn it.
Pour in 120 ml Milk and add 130 gr Ricotta. Gently stir using a folding motion, allowing the ricotta to break apart slightly and create a lovely grainy, creamy texture. Let the sauce simmer and thicken slightly. Season with 1 tsp Table salt and .
Wash and chop 120 gr Spinach. Add it to the ricotta sauce, stirring until the spinach wilts and blends into the creamy sauce. Remove from the heat.
Add the drained pasta to the sauce. Toss until every strand is well coated. If the sauce is too thick, gradually add some of the reserved pasta water until it reaches the desired consistency.
Serve the creamy fettuccine warm, elegantly twirled into plates. Finish with a sprinkle of 40 gr Shaved Grana Padano for an extra touch of Italian comfort.
