Fresh Ricotta

I guarantee you will feel accomplished when you make this! You can use it in any recipe that calls for ricotta cheese or just toss it on your salad like I did tonight. So fluffy!

May 2009, Good Housekeeping

Active time:5 minutes
Total time: 25 minutes plus standing
Makes 15 oz or about 2 cups

Cheesecloth
8 c. whole milk (for a reduced-fat cheese use 4 cups whole and 4 cups 2%-that's what I did)
salt
3 tbsp fresh lemon juice

Line large strainer with 4 layers cheesecloth and place lined strainer in large bowl; set aside.
In heavy-bottom 4-quart saucepan, heat milk and 1 tsp salt to boiling on medium-high, stirring occasionally to prevent milk from scorching.
Stir in lemon juice; cover and remove from heat. Let stand 5 minutes. With slotted spoon, gently transfer curds from saucepan to lined strainer. Drain 3 minutes. Discard whey in bowl.
If not using right away, transfer ricotta to clean bowl, cover, and refrigerate up to 1 week.

Fettuccine Carbonara with Fried Eggs

This was a nice change from spaghetti. I used regular bacon and broccoli and left out the fried eggs.

Bon Appetit, January 2009
4 Servings

8 large eggs (or 4 without the fried eggs)
2/3 c. grated Parmesan cheese
1/3 c. grated Pecorino Romano cheese
2 garlic cloves, minced
1/2 tsp freshly ground black pepper
4 oz thinly sliced pancetta (Italian bacon), finely chopped
12 oz. egg fettuccine
1 medium bunch broccoli rabe (rapini) cut into 1/2 inch pieces

Whisk 4 eggs, both cheese, garlic, and 1/2 tsp pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl. Reserve skillet with drippings.
Cook pasta in large pot of boiling salted water until almost tender (about 3 minutes less than package directions); add broccoli rabe. Cook just until broccoli rabe is crisp-tender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli rabe mixture, reserving 1/2 c. cooking liquid. Return hot pasta-broccoli rabe mixture to pot (off heat). Immediately add egg-cheese mixture, pancetta, and 1/4 c. hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper, if desired. Cover to keep warm.
Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. Remove from heat.
Top pasta with eggs and serve.