Equipment
- Pot
- Stovetop
- Deep frying pan
Ingredients
- 8 clove garlic
- 2 teaspoon cracked black pepper
- ½ bunch sage
- 500 g fettuccini
- 60 g butter salted
- 1 cup pasta water
- 200 g ricotta
- 1 lemon
- ½ teaspoon salt and pepper
- 60 g parmesan cheese block
Instructions
- Place a pot of water onto boil.
- Mince garlic. Crack pepper (tip - if your pepper grinder has a lid, keep it on while you grind to make it easier to measure). Pick leaves from sage.8 clove garlic, 2 teaspoon cracked black pepper, ½ bunch sage
- Place pasta in boiling water and cook according to packet instructions. Once cooked up, reserve a cup of pasta water, then drain.500 g fettuccini
- Dice the butter into cubes.60 g butter
- Once you've drained the pasta, place a large deep pan on the stove over medium heat. Once hot, add butter and let it sizzle.60 g butter
- Add garlic, pepper and sage and cook, stirring, for 1-2 mins. We're trying to crisp up the sage, but if it looks like it might burn, turn down the heat.8 clove garlic, 2 teaspoon cracked black pepper, ½ bunch sage
- Add cooked pasta to the pan with pasta water. Toss to coat in the buttery sauce, then add spoonfuls of ricotta and toss gently (you want to retain chunks). Squeeze over the lemon.500 g fettuccini, 200 g ricotta, 1 lemon, 1 cup pasta water
- Plate up the pasta, season with salt and pepper and grate over parmesan.½ teaspoon salt and pepper, 60 g parmesan cheese
Nutrition
Calories: 755kcal | Carbohydrates: 96g | Protein: 30g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 705mg | Potassium: 455mg | Fiber: 5g | Sugar: 3g | Vitamin A: 804IU | Vitamin C: 16mg | Calcium: 361mg | Iron: 3mg