Ingredients
Equipment
Instructions
- Bring a large pot of heavily salted water to a boil. Add spaghetti and cook according to package directions until al dente. Before draining, reserve 2 cups of the starchy pasta water.
- While the pasta cooks, combine the ricotta cheese, Parmesan cheese, lemon zest, lemon juice, minced garlic, olive oil, salt, pepper, and red pepper flakes (if using) in a large serving bowl.
- Slowly whisk about 1/2 cup of the hot pasta water into the ricotta mixture until the sauce is smooth and creamy. Adjust consistency with more pasta water if needed.
- Drain the cooked spaghetti and immediately add it to the bowl with the sauce. Toss well to coat every strand. The heat from the pasta will finish melting the cheese and bringing the sauce together.
- Stir in the chopped fresh parsley. Serve immediately, garnished with extra Parmesan cheese and a crack of black pepper.
Notes
Use Whole Milk Ricotta: This is key for the creamiest, smoothest sauce. Part-skim ricotta can result in a grainy texture.
Don't Skip the Pasta Water: The starch in the pasta water is essential for creating a silky sauce that clings to the noodles. It's a magical emulsifier!
Don't Skip the Pasta Water: The starch in the pasta water is essential for creating a silky sauce that clings to the noodles. It's a magical emulsifier!
