Pasta with Ricotta and Bottarga

3117_022208_ricottapasta_l

Ingredients in this Recipe

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

Recipe Preparation

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