Lemon Ricotta Pasta Recipe

Ingredients

1 lb bucatini or spaghetti

1 cup ricotta

½ cup extra-virgin olive oil

½ cup pecorino or parmesan, freshly grated

1 lemon, zested and juiced

kosher salt

freshly ground black pepper

1 pinch of red pepper flakes, crushed

freshly sliced basil, for serving

In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot.

In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and zest. Season with salt, pepper, and a pinch of red pepper flakes.

Add ricotta mixture and ¼ cup reserved pasta water to pasta and toss. Add more reserved pasta water if sauce is too thick.

Serve with basil, more pecorino, and a drizzle of olive oil.