Burnt Butter and Ricotta Pasta

Burnt Butter and Ricotta Pasta
This is a perfect, simple pantry pasta which I threw together in the time it took to cook the pasta. Would be perfect with orecchiette. Another recipe confirming fried, salty panko breadcrumbs mixed with Parmesan make everything better.


For the pasta:

  • 200g short pasta (such as orecchiette, strozapretti, rigatoni, spirali, shells)
  • 50g butter
  • 3 x 5cm strips of lemon zest
  • ⅓ cup chopped spring onion
  • 250g ricotta
  • 30g lemon juice

For the Parmesan breadcrumbs:

  • 50g extra virgin olive oil
  • 1 cup panko breadcrumbs
  • 30g Parmesan, finely grated

Serves 2


  1. Cook pasta until al dente in salty water.
  2. Brown butter with lemon rinds.
  3. Once the butter is almost browned to your liking, throw in spring onions and quickly cook until bright green.
  4. Stir through ricotta and lemon juice, season with salt and pepper.
  5. Meanwhile, for the breadcrumbs, heat olive oil in a pan and toss through panko and a pinch of salt flakes, stirring often, until golden brown. Transfer to a bowl and stir through Parmesan, season to taste and set aside.
  6. Once pasta is al dente, add it directly to the sauce and loosen up with some starchy pasta water.
  7. Serve topped with Parmesan breadcrumbs.

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