Creamy Homemade Spaghettios
Creamy Homemade Spaghettios. Spaghettios are good…they’re better when they’re creamy and homemade using Kettle and Fire classic chicken bone broth. Kettle & Fire bone broth is not only healthy and delicious, but have you tried it in cooking?! It’s also perfect to incorporate in recipes like these creamy Spaghettios. Topped with herbs, Parmesan, and black pepper. Simple but so so good and comforting. And I think we could all use a little bit of comfort food after a long holiday weekend ;))) Use code daniela_dish for 20% off your Kettle & Fire order !!
We love bone broth for drinking…but have you ever tried cooking with it?! Game changer. And these simple creamy spaghettios…also a game changer. Because sometimes after a long holiday weekend you just need some simple delicious comfort food. And these definitely have all the vibes of comfy and cozy.
These spaghettios are creamy and cheesy…and the best part…they’re made using hearty bone broth to give them an extra delicious flavor and pack them with all the health benefits of bone broth. Top them with more cheese, parsley, and basil. So simple, they’re impossible not to love.
Memorial Day weekend was super fun. But I am definitely worn out from all the eating, drinking, and partying. So some good old comfort food was definitely a must for today. But I also can’t say I am not already looking forward to the weekend and to go back to the beach…because I most definitely am !!
Ingredients
1/2 pound anelli pasta
4 tablespoons butter
2 - 4 cups kettle and fire chicken bone broth
1 cup heavy cream
1/2 - 3/4 cup ricotta cheese
1/3 cup parmesan
salt and pepper
fresh parsley and basil for serving
Directions
Cook the pasta until halfway done. Drain, saving 2 cups cooking water.
In a large skillet, melt the butter. Add 1/2 cup of the bone broth. Stir to combine. Add the pasta. Continue cooking, adding bone broth a little at a time. If the mixture becomes too dry, add the pasta water until pasta is finished cooking.
Stir in the heavy cream, ricotta, and parmesan. Add pasta water if needed until creamy. Season with salt and pepper.
Serve topped with fresh parsley and basil leaves.
