Ricotta lemon-pepper pasta

By Andrea Buckett
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  • 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


  1. 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.
  2. 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. 
  3. Butter an 8” spring form pan and pour the entire pasta mixture into it.
  4. 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.
  5. Remove and allow the pasta to cool for 10min. Remove the ring and cut the the pasta into wedges and serve.


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