Ingredients:

  • 1 pound (450g) pasta (such as linguine, spaghetti, or bucatini)
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup (225g) ricotta cheese, whole milk preferred
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (60g) grated Parmesan cheese, plus more for serving
  • Zest and juice of 1 large lemon
  • 1/4 cup (60ml) pasta water, reserved
  • 1/4 cup (15g) fresh basil leaves, chopped, plus more for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute. Be careful not to burn the garlic!
  3. Reduce heat to low. Add ricotta cheese, heavy cream, Parmesan cheese, lemon zest, and lemon juice to the skillet. Stir until smooth and well combined.
  4. Add the drained pasta to the skillet. Toss to coat, adding reserved pasta water as needed to achieve desired consistency. Season with salt and pepper to taste.
  5. Divide pasta among plates. Garnish with fresh basil and extra Parmesan cheese.