Ingredients:

  • 200g (7 oz) dried pasta (spaghetti, linguine, or penne)
  • 250g (9 oz) full-fat ricotta cheese
  • 1 large lemon, zested and juiced
  • 50g (1/4 cup) grated Parmesan cheese, plus extra for serving
  • 3 tablespoons extra virgin olive oil
  • 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 1/2 cup of pasta water before draining.
  2. While the pasta is cooking, in a large bowl, combine the ricotta cheese, lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper.
  3. Add the drained pasta to the bowl with the ricotta mixture. Toss to coat. Add a little of the reserved pasta water at a time until the sauce reaches your desired consistency.
  4. Drizzle with olive oil. Serve immediately, topped with extra Parmesan cheese and a crack of black pepper.