{"id":10447,"date":"2020-07-20T17:38:22","date_gmt":"2020-07-20T15:38:22","guid":{"rendered":"https:\/\/berloumi.be\/ricotta-sauce\/"},"modified":"2025-03-08T13:02:08","modified_gmt":"2025-03-08T12:02:08","slug":"ricotta-sauce","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/en\/ricotta-sauce\/","title":{"rendered":"Pasta with ricotta sauce"},"content":{"rendered":"\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"has-text-align-center wp-block-heading\">Pasta carbonara with ricotta sauce<\/h2>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2020\/07\/Pasta-Carbonara-met-ricottasaus-1024x576.jpg\" alt=\"\" class=\"wp-image-10414\"\/><\/figure>\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:15%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:70%\">\n<p class=\"has-normal-font-size wp-block-paragraph\">This is not a classic carbonara sauce with eggs. We make the ricotta sauce with the <a href=\"https:\/\/berloumi.be\/ricotta\/?lang=en\">berloumi ricotta<\/a> from our <a href=\"https:\/\/dezuivelarij.be\/?lang=en\">Zuivelarij<\/a>. Besides delicious, this ricotta sauce is also very easy to make. Because there are a lot of stable proteins in our Ricotta, the sauce will not break easily. We use neither flour nor butter (roux) in this white sauce. This will make the sauce taste much cheesier. We fry the bacon together with onion and a little bit of garlic. We use the rendered aromatic bacon fat in our cheese sauce. Nothing is lost and even with this small amount of meat you get the maximum meat taste. Start with the bacon.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:15%\"><\/div>\n<\/div>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"has-text-align-center wp-block-heading\">Ricotta sauce<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-column2-2\/3\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2020\/07\/20200720_123438-570x380.jpg\" alt=\"ricotta sauce, ricotta, white sauce, b&#xE9;chamel\" class=\"wp-image-10421\"\/><figcaption>Due to the high content of stable proteins of our ricotta, the sauce won&#8217;t break easy.<\/figcaption><\/figure>\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Stir <strong>250 grams ricotta<\/strong> and <strong>150 grams whole milk<\/strong> over low heat. Add the aromatic, rendered bacon fat (next to it) while stirring. Add <strong>50 grams (or more) shaved Parmesan<\/strong> while stirring and keeping the sauce warm. Season with <strong>pepper and a little salt.<\/strong> The sauce is ready. Keep warm.<\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">If you want your sauce a little leaner. Then use skimmed milk or even the cooking liquid of the pasta to add to the ricotta sauce.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"has-text-align-center wp-block-heading\">Bacon<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-column2-2\/3\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2020\/07\/Gebakken-spek-met-ui-en-look-570x380.jpg\" alt=\"\" class=\"wp-image-10424\"\/><figcaption>By frying chopped bacon with onion and garlic you get a maximum meat sensation without using a lot of meat.<\/figcaption><\/figure>\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Chop <strong>200 grams<\/strong> of bacon and fry it slowly in <strong>3 dl oil.<\/strong> After ten minutes while the bacon is browning, add <strong>one finely chopped onion.<\/strong> Cook for at least 15 minutes until the onion has turned brown. Add <strong>one finely sliced garlic<\/strong> and fry for about one more minute. Watch out because it&#8217;s browning fast now.<\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Fried bacon is always tasty but with this technique you can also get the taste of vegetables and herbs in the fat. And then with the fat, in the sauce.<\/p>\n<\/div>\n<\/div>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/berloumi.be\/wp-content\/uploads\/2020\/07\/Penne-ricotta-saus-spekjes-Groot-1024x509.jpg\" alt=\"\" class=\"wp-image-10432\"\/><\/figure>\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Cook <strong>250 grams of pasta<\/strong> until al dente. Mix the cooked pasta with the ricotta sauce and the bacon. Finish with herbs and eat with lots of vegetables.<\/p>\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Preferably use a slightly wider, heavier and\/or ribbed pasta. This will hold the sauce better. For a smaller pasta you can make the sauce a little thinner with more milk or other fluids.<\/p>\n\n<div style=\"height:60px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pasta carbonara with ricotta sauce This is not a classic carbonara sauce with eggs. We make the ricotta sauce with the berloumi ricotta from our Zuivelarij. Besides delicious, this ricotta sauce is also very easy to make. Because there are a lot of stable proteins in our Ricotta, the sauce will not break easily. We [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10438,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"categories":[],"tags":[],"class_list":["post-10447","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.4 (Yoast SEO v28.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Ricotta sauce with ricotta from Berloumi A little bit healthier. 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