This pasta is the kind of dish that feels both effortlessly elegant and deeply comforting—simple ingredients coming together to create something luxurious and refined.
Ingredients
- 14 oz Spaghetti or linguine
- 14 oz Fresh ricotta drained
- Basil leaves handful
- 2 Lemon medium
- 3.5 oz Parmigiano Reggiano grated or vegetarian parmesan
- Salt and black pepper as required
Instructions
- Mix the ricotta cheese in a bowl and then add the grated zest from 2 lemons, most of the basil leaves torn into pieces, a pinch of salt and a pinch of black pepper.
- Add half of the grated Parmigiano Reggiano cheese to the ricotta mixture, stirring until combined. If your sauce feels too dense, incorporate a splash of milk to achieve a dip-like consistency.
- In a large pot, cook your chosen pasta to al dente in boiling, salted water as per the package's directions. Before draining, save about a cup of pasta water.
- Once drained, transfer the pasta back to the pot or a large bowl. Add the creamy ricotta mixture and pour in half of the reserved pasta water, combining gradually.
- Mix until you achieve a velvety sauce, adding more pasta water if necessary to get the desired consistency.
- Plate immediately, finishing with a dash of black pepper, a sprinkle of the remaining Parmigiano Reggiano, course finishing salt, and the reserved basil leaves. Buon appetito!
Tried this recipe?Let us know how it was!
