Scale

12 oz spaghetti or fettuccine

1 cup ricotta cheese

½ cup grated Parmesan cheese

Zest and juice of 1 large lemon

2 tbsp butter

2 cloves garlic, minced

¼ cup pasta water (reserved)

Salt and black pepper to taste

2 tbsp chopped fresh basil or parsley

Lemon slices (for garnish)

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1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ¼ cup pasta water, then drain.

2. In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.

3. Lower heat and stir in ricotta, lemon juice, and zest. Whisk until creamy.

4. Add pasta and reserved pasta water to the sauce. Toss to coat until smooth.

5. Stir in Parmesan, salt, and pepper. Garnish with fresh herbs and lemon slices. Serve immediately.

Use whole-milk ricotta for the richest texture.

Avoid overheating ricotta to prevent curdling.

Add spinach or peas for a colorful boost.

For added creaminess, mix in cream cheese or mascarpone.