Ingredients
Method
Bring a large pot of well salted water to a rolling boil.
Add pasta and cook until al dente.
Before draining, scoop out about 1 cup of hot pasta water.
In a bowl, mash ricotta until smooth.
Add grated parmesan, olive oil, garlic, lemon zest, salt, and black pepper. Mix well.
Add a small ladle of hot pasta water to the ricotta mixture. Stir until smooth and glossy.
Add drained pasta to a warm pan or bowl off high heat.
Spoon the ricotta sauce over the pasta.
Toss gently while adding more pasta water in small amounts until the sauce coats every strand.
Taste and adjust salt or lemon juice if needed.
Finish with basil, extra parmesan, olive oil, and red pepper flakes if using.
Serve immediately.
Notes
- Use whole milk ricotta only. Low fat versions give weak texture.
- Keep heat low when mixing. High heat breaks the cheese.
- Always add pasta water slowly. Stop once the sauce looks glossy.
- Zest only the yellow peel. White pith tastes bitter.
- Serve right away. The sauce thickens fast as it cools.