Spaghetti with ricotta and black pepper (Spahetti con ricotta e pepe nero) from My Kitchen in Rome: Recipes and Notes on Italian Cooking (page 137) by Rachel Roddy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on October 26, 2025

    It should have come as no surprise that this was bland, considering the ingredients. If pepper was meant to be the predominant flavor, then I under-seasoned. I thought that making this with my own freshly made ricotta would have made it more flavorful. I’m a fan of dishes with color so added kale braised in stock, which added the constrast and flavor. There are more flavorful pasta dishes that are simple, this won’t be a repeat.

  • twoyolks on June 17, 2020

    Simple but good but not amazing. I found that a little bit of olive oil complimented it nicely.

  • TrishaCP on August 16, 2017

    Simple but satisfying. I ended up using more Parmesan than specified, and a ton of black pepper- it's flexible so you can adjust to your taste. Be mindful of how much pasta water you add. I was a little heavy handed and added too much, so it was slightly thinner than I wanted, though I definitely did not have problems with the spaghetti clumping! Nice to have a creamy-ish pasta sauce without the fattiness of a cream-based sauce.

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