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Creamy Ricotta Pasta Sauce – Food Wishes

Creamy Ricotta Pasta Sauce – Food Wishes

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Discover ways to make a Creamy Ricotta Pasta Sauce! Consider it or not, my favourite cream sauce recipe comprises no cream! By combining ricotta cheese and scorching pasta water, we get one thing creamier, lighter, and presumably much more scrumptious. Go to for the substances, extra data, and plenty of, many extra video recipes. I hope you get pleasure from this scrumptious and simple Creamy Ricotta Pasta Sauce recipe!

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  • ZOD4 on December 3, 2018

    Button mushrooms.

  • Jilly Carrilly on December 3, 2018

    Can anybody tell me what cookware chef John uses?

  • Carlos Hernandez on December 3, 2018

    Dude I just can NOT!! stand the way you talk!

  • dabisnit on December 3, 2018

    I did some blackened chicken, and it paired really well with the suggested mushrooms on the blog. For some reason I added the ricotta/egg mixture to a hot pan and basically scrambled the egg, it still tasted great but looked a little weird.

  • Thomas on December 3, 2018

    I made a broccoli gorgonzola-cheese sauce out of this and it was just perfect! Thank you chef!

  • Chris G on December 3, 2018

    I love you chef xD your jokes feel me with joy

  • # TBC on December 3, 2018

    will it taste a lot different if I don't have cayenne? does it taste similar to paprika?

  • Thalya Diamond on December 3, 2018

    so no spice at all ? Not even Black pepper ? 🧐

  • xena V on December 3, 2018

    Why did the sauce turn into scrambled eggs as i mixed it with pasta

  • Zhemin Lin on December 3, 2018

    When I put my sauce into the pan with the pasta the egg scrambled T.T

    Help 😀

  • dijleveld on December 3, 2018

    Looks great. How many grams of ricotta are there in your half cup?

  • artistsf1 on December 3, 2018

    Chef John,
    thanks… i really appreciate your posts and this looks great.
    Question… is there any chance of you offering your take on a pasta cacio e pepe ?

  • David Carter on December 3, 2018

    Very light and Airy, it had a nice taste to it. However, I'm allergic to both tree nuts and pine nuts so I made it without pine nuts. Would someone please recommend a good replacement for this ingredient that provides a taste similar to pine nuts (since I don't know what they taste like)? thanks in advance

  • dragonheart8706 on December 3, 2018

    I'm honestly not sure where I would get fresh ricotta cheese, but I'm willing to try to find it!

  • Philipp Christmann on December 3, 2018

    "I hope you're not playing the "If he says 'cream' drinking game" " I sure am now. Cheers.

  • Cyndi Foore on December 3, 2018

    Isn’t there parmesan cheese in the pesto sauce?

  • Irini Michali on December 3, 2018

    I can’t stand the way he finishes his sentences but this recipe seems beautiful so I guess I’ll have to get over it

  • Reema Al Dahneem on December 3, 2018

    I couldn’t find all the ingredients, so i made a bunch of substitutions. I used ur technique chef john! It was absolutely delicious!!! Cream cheese pesto pasta ears!!! Will be making this again!

  • DarkSouljah on December 3, 2018

    Hey Chef. I made this dish today and added mushrooms and sun dried tomatoes. Also got your strawberry semifreddo dish in the freezer as we speak. Thanks for these!

  • James Smedley on December 3, 2018

    Tried making this but it turned into scrambled egg. Pasta water too hot?
    I well definitely try to make it again.

  • Rommel McDonald on December 3, 2018

    In a previous video, you said to cook pasta fully through, and you didn't understand why people under cook it.
    In this video, you say to undercook it slightly because it'll continue cooking in the sauce.

  • MrSoundSeeker on December 3, 2018

    Chef is it possible to add some seafood? Maybe some shrimps with parsley and capers fried just a while in the same pan, before throwing in pasta? Just an idea 🙂

  • John Byng on December 3, 2018

    just made this with peppered smoked mackerel. amazing

  • Deftone Nations on December 3, 2018

    Also would love to see a video on Dolmas!

  • Deftone Nations on December 3, 2018

    I made this last night, it was so so good. Added thyme and sauteed dandelion greens, since I had it on hand. Would definitely make it again, thanks Chef John!