This is one of those recipes that reminds me of my childhood. My mum would make this on cold winter nights and it would send me to sleep with a smile on my face. There’s something significantly satisfying about it and to this day this dish will give me that warm feeling.

You will need (per portion):
– 100g angel hair pasta
– 1/2 cup ricotta
– 1 or 2 eggs depending on size
– 2 tablespoons or to taste grated parmesan
– chopped parsley
– ground pepper and salt to taste

In a bowl whisk your eggs and add ricotta, parmesan, parsley and pepper (I prefer to add salt once the dish is cooked)
Cook your pasta al dente and drain.
Return to the pan and add your egg mixture, making sure to stir thoroughly until eggs are set. Please note that your mixture will remain slightly runny because of the ricotta.
Serve with a pinch of salt and garnish with more parsley.