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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