Food & Cooking Recipes Ingredients Seafood Recipes Pasta with Ricotta and Bottarga 3.6 (7) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 4 This delcious pasta recipe is courtesy of chef Eficio Farris and can be found in his "Sweet Myrtle and Bitter Honey" cookbook. Special thanks to Laurie Smith for providing the photograph. 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 Directions 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. Rate it Print