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
Preparation
Bring a large pot of salted water to a boil; add pasta and cook until al dente, according to package directions.
Meanwhile, heat heavy cream in a large saucepan over medium heat. Add ricotta and stir until well combined. Cook, stirring constantly, until thickened and well combined, about 5 minutes. Stir in 2 tablespoons bottarga and season with freshly ground black pepper.
Drain pasta and add to ricotta mixture. Add parsley and toss until well combined; stir in olive oil. Transfer pasta to a serving dish and sprinkle with remaining 2 tablespoons bottarga. Serve immediately.
