Ingredients
Method
Prep the Ricotta Base:
- In a large bowl, mix drained ricotta with lemon zest, half of the grated Parmigiano, torn basil, olive oil, salt, and pepper. Add lemon juice and garlic (if using). Stir until smooth and creamy.
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Before draining, dip a mug into the pot and save about one cup of pasta water.
Combine and Emulsify:
- Return the drained pasta to the pot over low heat. Add the ricotta mixture and toss gently. Slowly stream in the hot pasta water, a few tablespoons at a time, until the sauce turns glossy and coats every strand.
Adjust and Finish:
- Taste and balance with more salt, pepper, or lemon juice. If it feels too thick, loosen with a splash more pasta water or milk.
Serve and Garnish:
- Plate immediately. Top with more Parmigiano, extra basil leaves, a drizzle of olive oil, and a crack of pepper. Serve warm.
Notes
- Use unwaxed organic lemons for the best zest and aroma.
- Do not overheat when mixing the sauce—keep it silky, not cooked.
- Drain ricotta well to prevent a grainy texture.
- Reheat leftovers gently with a splash of milk or butter to restore creaminess.
- Gluten-free tip: Rummo or Garofalo gluten-free pasta holds up beautifully.
- Vegetarian note: Use a rennet-free parmesan alternative if you avoid animal rennet.