Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Pasta Dishes
Spaghetti with Ricotta (using butter, seasoned with parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Edna Beilenson (Peter Pauper Press, 1959)

Printer Friendly Version


1 pound spaghetti

For sauce
1/4 pound melted butter
1 pound ricotta
Salt and pepper to taste

For garnish
1 cup Parmesan cheese, grated
1 tablespoon parsley, chopped


Cook spaghetti as directed on package. Drain.

Put back in pot.

Add melted butter.

Mix ricotta until smooth.

Pour over hot spaghetti.

Sprinkle with parsley and grated cheese.

Serve very hot.

Serves 6.


The recipe in this entry was taken from the cookbook, "Simple Italian Cookery" by Edna Beilenson. The book was published in Mount Vernon, N.Y. by Peter Pauper Press in 1959. The entire copyright-free cookbook is available at www.archive.org.... Image -- Anton Mauve: Femme de La Ren avec une chevre, 1885.

Back to main list