Ingredients
Method
- Bring a large pot of heavily salted water to a boil. Cook your pasta until it is 1 minute less than al dente. Reserve 1.5 cups of pasta water before draining and set it aside to cool slightly.
- In a large skillet, heat 2 tablespoons of olive oil over medium-low heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Be sure not to burn the garlic, as this will impart a bitter flavor.
- In a medium bowl, whisk together 1 cup of ricotta, 1/2 cup of grated parmesan, the zest of 2 lemons, and 3 tablespoons of fresh lemon juice. Season with salt and pepper. This mixture should be smooth and well-combined.
- Add the cooked pasta directly into the skillet with the sautéed garlic and olive oil. Pour the ricotta mixture over the pasta, followed by 1/2 cup of reserved pasta water. Use tongs to toss the pasta and sauce together until creamy and well-coated.
- If the pasta looks too thick, add more pasta water, 1/4 cup at a time, until you reach your desired consistency.
- Turn off the heat. Garnish with fresh chopped parsley or basil, and serve immediately. Optionally, you can add more grated parmesan on top for an extra savory finish.
Notes
A bright, creamy pasta dish that comes together in 15 minutes. The key to its success is the 'starch-water emulsion,' which helps bind the sauce to the pasta, creating a silky texture without being heavy.
