Ingredients:

  • 1 lb short pasta (Rigatoni, Fusilli, or Penne)
  • 2 tbsp Kosher salt
  • 1.5 cups whole milk ricotta cheese
  • 0.5 cup freshly grated Parmesan or Pecorino Romano cheese
  • 1 large lemon, zested and juiced (1 tbsp juice)
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp crushed red pepper flakes
  • 0.25 tsp freshly ground black pepper

Instructions:

  1. Bring a large stockpot of water to a rolling boil. Add 2 tablespoons of Kosher salt. Add the pasta and cook until al dente according to package instructions (usually 1–2 minutes less than the full cook time).
  2. Before draining the pasta, carefully reserve 1.5 cups of the starchy pasta water using a measuring cup.
  3. While the pasta is boiling, combine the ricotta, grated Parmesan, olive oil, lemon zest, lemon juice, and red pepper flakes in a large heat-proof mixing bowl. Whisk vigorously until the mixture is smooth and aerated.
  4. Slowly drizzle 0.5 cup of the hot reserved pasta water into the ricotta mixture while whisking constantly to temper the cheese and create a creamy emulsion.
  5. Add the drained pasta to the mixing bowl. Toss thoroughly, adding more pasta water 1 tablespoon at a time if needed until the sauce reaches a shimmering, silk-like consistency. Season with fresh black pepper and serve immediately.