Lemon Ricotta Spaghetti

Step 1

In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.

Step 2

Reserve 1 cup of the pasta water, draining the remainder.

Step 3

Return the pasta to the pot.

Step 4

In a medium bowl, add the ricotta, 1/2 cup of the pecorino, 1/2 cup of the olive oil, the lemon zest, and the lemon juice and stir to combine.

Step 5

Season the ricotta mixture with the salt, the pepper, and the red pepper flakes.

Step 6

Add the ricotta mixture and 1/4 cup of the reserved pasta water to the pasta in the pot and toss to combine.

Step 7

Add more of the pasta water, as needed, to coat the noodles. You may not need all of it.

Step 8

Serve garnished with the remaining pecorino, the basil, and the remaining olive oil.