Ingredients
Method
- Bring a large pot of salted water to a boil. Cook 8 oz (225g) of spaghetti for 8-9 minutes until al dente. Reserve 1 cup (240ml) of the pasta water and drain the noodles.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté minced garlic for 2-3 minutes, stirring frequently, until fragrant and lightly golden; do not burn.
- Turn off the heat and stir in the lemon zest and juice.
- Whisk 1 cup (250g) of ricotta and ½ cup (120ml) of the reserved pasta water in a bowl until the mixture is smooth and creamy.
- Add the drained pasta to the skillet with the garlic-lemon oil. Pour in the ricotta mixture and toss gently over low heat, adding more pasta water as needed for a silky texture. Season with salt and pepper to taste.
- Remove from heat and stir in chopped fresh basil or parsley and ¼ cup (25g) of grated Parmesan. Add red pepper flakes if desired.
- Serve immediately while warm and creamy, optionally drizzling with extra olive oil and a sprinkle of additional Parmesan.
Nutrition
Notes
Pasta Water Secret: I learned the hard way that dumping all the pasta water down the drain is a huge mistake.
That starchy liquid is the absolute secret to making the ricotta turn into a silky sauce