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Ricotta lemon-pepper pasta
Ingredients
- 1 lb spaghetti
- 3 eggs
- 1 cup milk
- 1 cup ricotta
- 2 teaspoon ground black pepper
- Zest of 1 lemon
- 2 cups grated fontina
- 1 cup grated parmesan
- 1 tablespoon butter
Directions
- Bring a large pot of water to a boil and cook the spaghetti until just cooked, about 8min. Drain well and set aside to cool slightly.
- In a large bowl whisk the eggs, milk and ricotta together. Stir in the black pepper, lemon zest, fontina and ½ cup of the parmesan.
- Butter an 8” spring form pan and pour the entire pasta mixture into it.
- Sprinkle the top with the remaining ½ cup of parmesan cheese and bake on the middle rack of the oven for 35min, until the top is golden brown.
- Remove and allow the pasta to cool for 10min. Remove the ring and cut the the pasta into wedges and serve.
