Bring a large pot of water to a rolling boil. Season it generously with salt until it tastes pleasantly briny. Drop in 1 lb (450g) of rigatoni and cook according to the package instructions until perfectly al dente.

Just before draining the pasta, carefully scoop out 1/2 cup (120ml) of the cloudy, starchy pasta water. Drain the rigatoni thoroughly and set aside.

In a large skillet over medium-low heat, warm 2 tbsp (30ml) of extra virgin olive oil. Add the 2 minced garlic cloves and the zest from 1 large lemon. Gently sauté for 1-2 minutes until deeply fragrant and pale golden.

Remove the skillet from the heat entirely. Add the 1.5 cups (360g) whole milk ricotta, 1/2 cup (50g) finely grated Parmesan, and 2 tbsp (30ml) fresh lemon juice. Whisk until it forms a thick paste, then slowly stream in 1/4 cup (60ml) of the reserved hot pasta water until smooth.

Add the hot, drained rigatoni directly into the skillet. Toss aggressively using tongs, ensuring every noodle is coated. Add more pasta water 1 tablespoon at a time if the sauce is too thick.

Transfer the steaming pasta to a bowl. Generously garnish with 1/4 cup (15g) freshly chopped green parsley, 1 tsp (2g) coarse black pepper, and an extra dusting of finely grated Parmesan cheese. Serve immediately.