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2. Cook the pasta until barely al dente; drain and return to the pot. Meanwhile, in a blender, blend 2 cups of the ricotta with the yolks, nutmeg and 1/2 cup of the Parmigiano-Reggiano until smooth.

"In 2025, it's time we take a hard look at what we're eating, prioritize whole food and stop being swayed by marketing tactics that put profit over our health," professor Tim Spector told Newsweek.