My Grandmother used to pull me by my orichetti so whenever I walked into the kitched I would be shaking with fear. And no recipe ever worked out. It is only after a wonderful psychotherapist had me watch Chef John videos and gain confidence, now I can cook anything without my eggs tightening. I owe my much to you, Chef John. You are the Japanese dojo of getting back your kitchen mojo.
Ashleigh Lynch I think it should be illegal. You wouldn’t use spaghetti noodles for Mac & cheese. I once started a fight during thanksgiving because my sister wanted to use elbow noodles instead of shells we use every year for the Mac & cheese. She wanted to save money by using pasta we already had 🙄
@ 1:08 I loved watching my Italian landlady and her friends cackle like hens and press pasta with their thumbs. That's where that shape comes from. They'd get drunk on wine and trash-talk their husbands who were getting drunk making the local vino and trash-talking them. And did we feast. ITALIA!!!
Jonathan Leiman - I'm pretty sure Chef B is, like, his Great or Great-Great Uncle. The one on the Make At Home Pizza boxes I remember from at least 55 yea...a long time ago.
About 100 perfect recipes in of yours, and I feel like I should be sending you and your family a yearly Christmas card at the very least. This was fantastic. Thank you!
I made this tonight and it came out really well. Definitely will make again. I first sauteed some sliced mushrooms in a fry pan and when done let that sit on low heat while I cooked the pasta. I made the creamy ricotta sauce as Chef John instructed and it came out great. In reading some comments I think people put in too much pasta water. It only needed about 1/4 cup. I reserved more than that, but that's all I needed. Adding in the pesto was a good move IMO, as well as the grated ricotta salata, a touch of lemon zest and small dash of cayenne. I think a better pasta option would be small shells. Also, possibly add in some shredded chicken for the protein. Regardless, this is a really good and not too difficult recipe. Thanks Chef John!
We all love chef John from food wishes for posting these vids of his dishes on Tuesdays and Fridays we know we will always get fun puns and something delicious!
"And dont worry its not gonna scramble the eggs, unless you're afraid... And the mixture can sense fear" I died laughing. Never commented before on a recipe but goddamn so funny!
I LOVE pesto so much that I could probably eat it off a dog's biscuit...Now add the words, "Creamy" "Ricotta" AND "Pasta" with "Pesto," all in the same sentence, & I'm IN...Heaven that is... Yesterday I TRIPLED your "Creme Caramel" recipe for our dessert last night, & it almost caused a "RIOT of the SPOONS" with, "your custard dish is bigger than mine," HEY, you already ate yours so stop staring at mine", & the shout of "I call dibs on the last one"...When it comes to the (all BIG BOYS), HUNGRY cousins, & your "Chef John" recipes, there's no mercy among the otherwise polite boys : )
Okay! now I'm back I almost forgot to thank the CHEF because I made it was really good and easy and I had some left over from the night before and it was really good as a leftover heated up in the Microwave Thank You I'm glad I didn't forget to Thank The Chef.
I've been making variations of this for over 40 years. Some of the differences are that I will mince 1-2 small cloves of garlic, zest some lemon and add it to the ricotta in a food processor --- you can also add a little grated cinnamon (if you want a sweeter and distinctive sauce) or grated nutmeg, then ladle some pasta water and blend until you've reached your desired consistency. Transfer to a pan and then add your slightly undercooked pasta, toss and transfer to a dish. I normally add grated parmigiano although I like your idea of the ricotta salata. PS: I don't think the egg is necessary.
No traditional is only noodles tossed in butter and parm regganio. But I prefer a recipe that includes roux, cream, and the cheese which the only required cheese for Alfredo is parmesanio regganio. But I also like asiago, Romano and sometimes mozzarella.
Speaking of Boyardee, he was a good friend of my dad's dad and was a friend of my other grandpa as well. The 3 of them, as many Italians, were all in the food service business. He attended my parents' wedding, and I always liked hearing stories about him. It seems Boiardi offered one of my relatives a chance to invest in his business idea but the offer was declined. It was a... "Who would ever buy spaghetti in a can, that will never happen"
It works! It lives and... It's yummy. Oh my goodness me... ( yep I'm British ) Chef John this is delicious ..And the lemon zest is a magic ingredient...not to be missed. Sooo good. Thank you so much
Reminds me of this: - melt some gorgonzola - stir cream into - put salmon there (maybe from the oven, irrelevant actually) - serve with noodles 😋😋😋😋😋😍😍😍😍😍
I couldn’t find all the ingredients, so i made a bunch of substitutions. I used ur technique chef john! It was absolutely delicious!!! Cream cheese pesto pasta ears!!! Will be making this again!
I hope that you find this humorous. I made this last night. Delicious. But I was REALLY hungry so i added a pound of hamburger. The mix had a strangely familiar taste. After a few more spoonfuls I remembered. I had rediscovered hamburger helper lasagna. I really enjoy your videos.
I've been watching so much Bon Appetit here on youtube, I guessed the secret ingredient correctly as soon as you said there was one. Those guys have seriously helped my pasta game with that pasta water technique.
I really really want to enjoy your channel, I love the production and the recipes but your speech pattern grates me man, your inflections go up and down like a rollercoaster
Thanks. This reminds me of one of the first ad hoc pasta dishes that got me into cooking as a teen aged student. We used conchiglie and melted cream cheese in the hot pasta (usually the cheese was a branded one called Boursin which had chives and garlic etc in) if it was plain cream cheese adding green pesto otherwise. Folded the cheese into the hot pasta adding little measurements of pasta water to loosen it up if it got too stodgy (the reason for that was simply because the water was already hot, not particulary as a thickener from the starch as some chefs suggest). Usually crumbled up some crispy bacon over the top or diced fried mushrooms depending on what there was. Less than 20 minuses and you're ready to go out for the night. You could use low fat cream cheese I don't think there's much difference in fat or calories unless you're *really* counting, slightly more. I'm certainly going to try your recipe with Ricotta now though.
I made this last night, it was so so good. Added thyme and sauteed dandelion greens, since I had it on hand. Would definitely make it again, thanks Chef John!
I was literally just at the grocery store and put back the ricotta because I wasn't sure what I was going to make with it...and then I come home to this tasty video. Dammit, back to the store!
I made this for dinner. The only thing different that I did was to saute some Cremini mushrooms with some butter and olive oil. I set them aside and added the pasta and the ricotta sauce into the pan, then added some pesto that I had around. We make pesto and put it in ice cube trays for whenever we want some. It is quite handy. I also used grated DOP Parmesan. There is no substitute for this. I knew that there had to be a ricotta cheese sauce for pasta. Thanks for this. I guess you could call this Italian-American macaroni and cheese ;-) (just kidding. I wouldn't insult the dish like that)
I’ve been doing that cream method with the egg too when I had to do the whole 30 diet, and was missing the texture of cream on things. :) thank you for this, Chef John!
I did some blackened chicken, and it paired really well with the suggested mushrooms on the blog. For some reason I added the ricotta/egg mixture to a hot pan and basically scrambled the egg, it still tasted great but looked a little weird.
Hello dear chef John. What a delicious looking sauce which you would make divine,with mushrooms. Please. However I would try this most definitely. Thanks for another great recipe. X
Miss Mary H made it tonight, and I can confirm that it is great with some sauteed mushrooms and garlic. Also the lemon zest is great in this, I would not recommend skipping it
Aaron Frederick Hello there sorry I'm late replying. Yes I've subsequently made it too. Deliciously I might add. Thanks for replying and giving me thumbs up x
I've been on a mission, since I first discovered your Channel, to recreate every recipe you publish. I did dodge the cauliflower fries though, after your opinions about them in your own video. Anyways, so looks like I'm making this for dinner tonight. But man, I've never been much of a fan of the powdery sort of taste with Ricotta. I prefer mascarpone and will sub it out whenever possible. So I'm going to make this tonight using mascarpone instead, although I'll get a small amount of ricotta salata for the grating. Keep up the great work, Chef John!
Woooow love that I came across this the day after I just happened to buy those little ear pastas and ricotta salata. I know what I’m making for dinner tomorrow!
Hey Chef. I made this dish today and added mushrooms and sun dried tomatoes. Also got your strawberry semifreddo dish in the freezer as we speak. Thanks for these!
Chef John, I saw a recipe for Fettuccine Alfredo that uses no cream, just Parmigiano-Reggiano, butter and pasta water. It was very informative and interesting.
Hey John, I love your recipes and your videos... they are so much more entertaining to watch due to your intonation. I look forward to it every time :)
2 hints for anybody making this: 1) Don't skimp on the pasta water, it will thicken up like crazy. 2) Get the freshest ricotta you can find, anything other than the freshest of the fresh will taste like cottage cheese.
I really have to be in the mood for basil pesto. I’d add nutmeg and garlic to the sauce and more ricotta and just a small pinch of cayenne. No pesto. This would probably be good with some seafood too, scallops, lobster or shrimp.
Check out the recipe: www.allrecipes.com/Recipe/264290/Creamy-Ricotta-Pasta-Sauce/
Making this particular recipe right now and I can't wait to tell you how good it is!
My Grandmother used to pull me by my orichetti so whenever I walked into the kitched I would be shaking with fear. And no recipe ever worked out. It is only after a wonderful psychotherapist had me watch Chef John videos and gain confidence, now I can cook anything without my eggs tightening. I owe my much to you, Chef John. You are the Japanese dojo of getting back your kitchen mojo.
Love your last line, Lawrence, for getting in the reference to Chef John's humor and phraseology. And what a coup by your shrink to recommend him.
"Legally i have to tell you any other pasta shape will work" 😂
You're my favorite, Chef John. Your channel has been one of the greatest discoveries of my life!
Ashleigh Lynch I think it should be illegal. You wouldn’t use spaghetti noodles for Mac & cheese.
I once started a fight during thanksgiving because my sister wanted to use elbow noodles instead of shells we use every year for the Mac & cheese. She wanted to save money by using pasta we already had 🙄
Ashleigh Newberg I concur. He’s a national treasure!!!
Inami bsaADSSSSsss
Yes I would use farfalle
@ 1:08 I loved watching my Italian landlady and her friends cackle like hens and press pasta with their thumbs. That's where that shape comes from. They'd get drunk on wine and trash-talk their husbands who were getting drunk making the local vino and trash-talking them. And did we feast. ITALIA!!!
Actually, has Chef John and Chef Boyardee ever been video taped or photographed in the same room together?
Jonathan Leiman - I'm pretty sure Chef B is, like, his Great or Great-Great Uncle. The one on the Make At Home Pizza boxes I remember from at least 55 yea...a long time ago.
BackAndStillBgMsDangerus Dangerus
I remember him from the cans of overcooked spaghetti in some kind of orange/red sauce.
*x files theme song begins to play* 🎵
But Chef B's canned food is a misdemeanor food crime while Chef John deserves a star on the Internet Chef Walk of Fame.
The worst Italian food in the universe- put in a can.
About 100 perfect recipes in of yours, and I feel like I should be sending you and your family a yearly Christmas card at the very least. This was fantastic. Thank you!
Thats not glitter...thats cayanne.
I made this tonight and it came out really well. Definitely will make again. I first sauteed some sliced mushrooms in a fry pan and when done let that sit on low heat while I cooked the pasta. I made the creamy ricotta sauce as Chef John instructed and it came out great. In reading some comments I think people put in too much pasta water. It only needed about 1/4 cup. I reserved more than that, but that's all I needed. Adding in the pesto was a good move IMO, as well as the grated ricotta salata, a touch of lemon zest and small dash of cayenne. I think a better pasta option would be small shells. Also, possibly add in some shredded chicken for the protein. Regardless, this is a really good and not too difficult recipe. Thanks Chef John!
We all love chef John from food wishes
for posting these vids of his dishes
on Tuesdays and Fridays
we know we will always
get fun puns and something delicious!
Chef john is my papa john. 💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕💕
notice me big papa
"And dont worry its not gonna scramble the eggs, unless you're afraid... And the mixture can sense fear"
I died laughing. Never commented before on a recipe but goddamn so funny!
Spoiler alert: It's pasta water.
Ok, not a spoiler at all. It's listed in the description box.
I LOVE pesto so much that I could probably eat it off a dog's biscuit...Now add the words, "Creamy" "Ricotta" AND "Pasta" with "Pesto," all in the same sentence, & I'm IN...Heaven that is...
Yesterday I TRIPLED your "Creme Caramel" recipe for our dessert last night, & it almost caused a "RIOT of the SPOONS" with, "your custard dish is bigger than mine," HEY, you already ate yours so stop staring at mine", & the shout of "I call dibs on the last one"...When it comes to the (all BIG BOYS), HUNGRY cousins, & your "Chef John" recipes, there's no mercy among the otherwise polite boys : )
🤔
poppykok5 Too long didn’t read
That's ok, Stuart...Maybe you're just a slow reader... *: )*
poppykok5 Or maybe not
Hahaha :D cool ^^
I made a broccoli gorgonzola-cheese sauce out of this and it was just perfect! Thank you chef!
Gettinç my fix of Chef John's dulcet tones 😊
Chef John always gets a thumbs up!
This looks like heaven in a bowl.
Okay! now I'm back I almost forgot to thank the CHEF because I made it was really good and easy and I had some left over from the night before and it was really good as a leftover heated up in the Microwave Thank You I'm glad I didn't forget to Thank The Chef.
I've been making variations of this for over 40 years. Some of the differences are that I will mince 1-2 small cloves of garlic, zest some lemon and add it to the ricotta in a food processor --- you can also add a little grated cinnamon (if you want a sweeter and distinctive sauce) or grated nutmeg, then ladle some pasta water and blend until you've reached your desired consistency. Transfer to a pan and then add your slightly undercooked pasta, toss and transfer to a dish. I normally add grated parmigiano although I like your idea of the ricotta salata. PS: I don't think the egg is necessary.
Literally magic . Wow ! Now that's how to cook.
Chef, u making me especially hungry today....
connor anthony , you wrote this on 4/20, im sure you were hungry. 😁
I WILL MAKE THIS! I don't care for alfredos and most cream sauces but I love ricotta, so this must be done!
Tizona Amanthia, that is true as well, for myself. But this i would try!
Traditional alfredo has no cream! Give a try after you're done with this
I did enjoy this one, traditional alfredo...is that made with cream cheese? I know some recipes do that. bleh.
No traditional is only noodles tossed in butter and parm regganio. But I prefer a recipe that includes roux, cream, and the cheese which the only required cheese for Alfredo is parmesanio regganio. But I also like asiago, Romano and sometimes mozzarella.
Since you like riccota you could throw that in with the parmesan. Any meltable cheese works
I love food, and I love Chef John!
Speaking of Boyardee, he was a good friend of my dad's dad and was a friend of my other grandpa as well. The 3 of them, as many Italians, were all in the food service business. He attended my parents' wedding, and I always liked hearing stories about him. It seems Boiardi offered one of my relatives a chance to invest in his business idea but the offer was declined. It was a... "Who would ever buy spaghetti in a can, that will never happen"
Yuuummm :) sun dried tomatoes would be great in this too!
It works!
It lives and...
It's yummy.
Oh my goodness me...
( yep I'm British )
Chef John this is delicious ..And the lemon zest is a magic ingredient...not to be missed.
Sooo good.
Thank you so much
Pasta is so simple and adjustable. You really can't fail adding your personal flair.
Final grating of a blue cheese would be the ultimate 😱👍🇿🇦
I will make this tonight. My in-laws are coming over and I think this with roasted chicken will make everyone's tummy happy :-)
Reminds me of this:
- melt some gorgonzola
- stir cream into
- put salmon there (maybe from the oven, irrelevant actually)
- serve with noodles
😋😋😋😋😋😍😍😍😍😍
Wow! Can’t wait to try!
Love Creamy Ricotta Pasta
Sorry chef John, love ya man but......
You are the Jake Lamotta, of mispronouncing ricotta.
Puh-tay-tas
Or... maybe he is the... Ray Liotta of mispronouncing ricotta. *snicker
What an excellent and simple recipe! Thank you!
this is exactly what you expecting when clicking to watch a chef john's recipe....an ultimate comfort food..
I couldn’t find all the ingredients, so i made a bunch of substitutions. I used ur technique chef john! It was absolutely delicious!!! Cream cheese pesto pasta ears!!! Will be making this again!
YUM!!! I didn't even know there was a grateable ricotta!
I have made this both with red pesto and green pesto - I prefered the red one tbh! I think the spice in red pesto goes really well with the ricotta.
I hope that you find this humorous. I made this last night. Delicious. But I was REALLY hungry so i added a pound of hamburger. The mix had a strangely familiar taste. After a few more spoonfuls I remembered. I had rediscovered hamburger helper lasagna. I really enjoy your videos.
I bought 2 cups of the ricotta cheese, ate one before I even started cooking. Its so yummy and decadent.
I've been watching so much Bon Appetit here on youtube, I guessed the secret ingredient correctly as soon as you said there was one. Those guys have seriously helped my pasta game with that pasta water technique.
This looks heavenly
We make our own ricotta for lasagna, this gives me a new reason to make more ricotta! :)
I really really want to enjoy your channel, I love the production and the recipes but your speech pattern grates me man, your inflections go up and down like a rollercoaster
Made this and added chicken, mushrooms, and onions! It was so yummy!
I enjoy your vids very much so far I've made over 30 recipes so far during this covid crisis here in Montréal, Québec thanks
Ciao 😀
Thank you Chef John! I am always looking for tasty and low fat white sauces. Although I already had dinner, this one makes me salivate!
Thanks.
This reminds me of one of the first ad hoc pasta dishes that got me into cooking as a teen aged student. We used conchiglie and melted cream cheese in the hot pasta (usually the cheese was a branded one called Boursin which had chives and garlic etc in) if it was plain cream cheese adding green pesto otherwise. Folded the cheese into the hot pasta adding little measurements of pasta water to loosen it up if it got too stodgy (the reason for that was simply because the water was already hot, not particulary as a thickener from the starch as some chefs suggest). Usually crumbled up some crispy bacon over the top or diced fried mushrooms depending on what there was. Less than 20 minuses and you're ready to go out for the night. You could use low fat cream cheese I don't think there's much difference in fat or calories unless you're *really* counting, slightly more.
I'm certainly going to try your recipe with Ricotta now though.
Dangit CHef John. i AM infact plaing the "ipf he says crem" drinjking game and nmow i neeed anotgher drink.
Great spelling.
@@lilyanajoewana9773 lol frozty is drunk 🍻
@@lilyanajoewana9773 r/wooosh
Wow, how deliciously easy! You're a culinary genius, Chef. Thanks.
I made this last night, it was so so good. Added thyme and sauteed dandelion greens, since I had it on hand. Would definitely make it again, thanks Chef John!
I was literally just at the grocery store and put back the ricotta because I wasn't sure what I was going to make with it...and then I come home to this tasty video. Dammit, back to the store!
just made this with peppered smoked mackerel. amazing
I have learned about so many great cheeses thanks to Chef John.
I love this channel! Chef John makes me so happy!
I LOVE creamy pesto sauce! Chef John, I’m so thankful for this method.
No matter what I think or comment, I feel kinda famous from being the 35th view. It's like front row seating 😀. And YUM!
Just made this, added broiled asparagus & cut up ham rather than pesto. Had ricotta salata for the first time, not bad!!
I made this for dinner. The only thing different that I did was to saute some Cremini mushrooms with some butter and olive oil. I set them aside and added the pasta and the ricotta sauce into the pan, then added some pesto that I had around. We make pesto and put it in ice cube trays for whenever we want some. It is quite handy.
I also used grated DOP Parmesan. There is no substitute for this.
I knew that there had to be a ricotta cheese sauce for pasta. Thanks for this.
I guess you could call this Italian-American macaroni and cheese ;-) (just kidding. I wouldn't insult the dish like that)
I love the way you talk
I made this dish for my family for our Sunday lunch and it was delicious thank you.
Homemade Ricotta...is betta....hands down.
I made it tonight! It was delicious!!! no pics because we ate it before we thought of a pic...so simple, so yummy! xoxo keep em' coming....
Weber kettle smoked blackened chicken would be spot on with this.
Yass.
I’ve been doing that cream method with the egg too when I had to do the whole 30 diet, and was missing the texture of cream on things. :) thank you for this, Chef John!
I did some blackened chicken, and it paired really well with the suggested mushrooms on the blog. For some reason I added the ricotta/egg mixture to a hot pan and basically scrambled the egg, it still tasted great but looked a little weird.
Hello dear chef John. What a delicious looking sauce which you would make divine,with mushrooms. Please. However I would try this most definitely. Thanks for another great recipe. X
Miss Mary H made it tonight, and I can confirm that it is great with some sauteed mushrooms and garlic. Also the lemon zest is great in this, I would not recommend skipping it
Aaron Frederick Hello there sorry I'm late replying. Yes I've subsequently made it too. Deliciously I might add. Thanks for replying and giving me thumbs up x
I've been on a mission, since I first discovered your Channel, to recreate every recipe you publish. I did dodge the cauliflower fries though, after your opinions about them in your own video. Anyways, so looks like I'm making this for dinner tonight. But man, I've never been much of a fan of the powdery sort of taste with Ricotta. I prefer mascarpone and will sub it out whenever possible. So I'm going to make this tonight using mascarpone instead, although I'll get a small amount of ricotta salata for the grating. Keep up the great work, Chef John!
Woooow love that I came across this the day after I just happened to buy those little ear pastas and ricotta salata. I know what I’m making for dinner tomorrow!
Hey Chef. I made this dish today and added mushrooms and sun dried tomatoes. Also got your strawberry semifreddo dish in the freezer as we speak. Thanks for these!
Fantastic. Simple!
I'm making this tonight. Love you Chef John!
This was so good!! I made this with some grilled chicken and sauteed asparagus for my parents party, everyone loved it lol
Easily the best and most interesting food channel. We love you John!
Glad I watched this before going grocery shopping today, because I definitely gotta get some stuff to make this! So excited :)
Looks great and super simple. I will make this for sure.
Loved this recipe!!! Good thing I happen to have a container of riccota cheese in the fridge. I'm gonna give it a try. Gracias!.
Some toasted, seasoned breadcrumbs would be spot on with this.
Thanks Chef. I will definitely be trying this one out.
I also think this would work brilliantly with some grilled chicken as well.
looks amazingly good! i wouldn't consider this without the pesto. some mushrooms might be nice too.
Just made this with Gnocchi.... OMG!!!
I feel no fright as I await my eggs getting tight.
We made it this evening for dinner. Either less lemon zest or none at all and it would be fantastic. Still good overall.
Chef John, I saw a recipe for Fettuccine Alfredo that uses no cream, just Parmigiano-Reggiano, butter and pasta water. It was very informative and interesting.
A little different but lately ive liked grating manchego cheese (sheeps milk) on my pasta dishes. It is so good! Im gonna make this dish tomorrow!
Just made this. Loved it. Thank you so much.
This looks so very tasty, maybe with a small amount of diced pancetta?
I'm honestly not sure where I would get fresh ricotta cheese, but I'm willing to try to find it!
Hey John, I love your recipes and your videos... they are so much more entertaining to watch due to your intonation. I look forward to it every time :)
Who could possibly give this a thumbs down...
Another amazing AND quick n'easy recipe I AM HYYYPPEEED
Thank you!
Really delicious Thank you Chef John
Very well done chef. I'll certainly give it a try. Greetings from Italy
Im so glad your back from spring break!
2 hints for anybody making this: 1) Don't skimp on the pasta water, it will thicken up like crazy. 2) Get the freshest ricotta you can find, anything other than the freshest of the fresh will taste like cottage cheese.
I love creamy pastas!
Creamy Noodles...mmmmmmmm
Yeah, me too and creamy ass holes
ziljin , whoa you're everywhere.
Marcus Tuuhetoka yes UA-cam is amazing!
Quick meal!! Never heard of grateable ricotta cheese!
Chef John is the best UA-cam Chef peroid.
I really have to be in the mood for basil pesto.
I’d add nutmeg and garlic to the sauce and more ricotta and just a small pinch of cayenne. No pesto.
This would probably be good with some seafood too, scallops, lobster or shrimp.
Very Creamy and *tasty.*