Pasta With Ricotta And Bottarga

Ingredients

• Coarse salt
• 1 pound short tubular pasta, such as malloreddus
• 1 cup heavy cream
• 1 cup sheep's milk ricotta cheese (or other creamy ricotta cheese)
• 4 tablespoons grated bottarga
• Freshly ground black pepper
• 1 bunch fresh flat-leaf parsley, finely chopped
• 2 tablespoons extra-virgin olive oil

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