Pasta with Ricotta and Bottarga
Chef Efisio Farris joins Martha to prepare pasta with ricotta and bottarga caviar.
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.