Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the 12 oz spaghetti and cook according to package until just shy of al dente (about 9–10 minutes depending on brand). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the pasta cooking water in a measuring cup. Drain the spaghetti and set aside.

Sauce base

Sauté aromatics & sun-dried tomatoes

While pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large wide skillet over medium heat until shimmering and butter melted. Add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the drained, sliced sun-dried tomatoes and cook 1–2 minutes to release their flavor.

Build cream-ricotta sauce

Reduce heat to low. Pour in 1 cup heavy cream, stirring to combine with aromatics and sun-dried tomatoes. Whisk in 1 cup whole-milk ricotta until smooth and slightly creamy. Add 3 oz grated Romano cheese, 1 tsp freshly ground black pepper, 1 tsp crushed red pepper flakes, and 1 tsp lemon zest. Continue stirring on low until cheese melts and sauce is homogeneous, about 2–3 minutes. If sauce seems too thick, whisk in 1/4–1/2 cup reserved pasta water to loosen (you will use more when tossing).

Combine pasta & sauce

Toss pasta in sauce

Add the drained spaghetti directly into the skillet with the sauce (or return sauce to a large bowl if skillet is too small). Using tongs, toss the pasta to coat completely. Add up to the reserved 1 cup pasta water, a splash at a time, until the sauce reaches a silky, clingy consistency that coats the strands (usually 1/2–1 cup). Taste and adjust seasoning with salt and additional black pepper as needed.

Add 1 teaspoon fresh lemon juice and toss briefly to brighten flavors.

Finishing & garnish

Finish with herbs & cheese

Turn off the heat. Fold in about 3/4 cup chopped fresh parsley (reserve a small handful for garnish). If desired, stir in an additional tablespoon of butter for gloss. Sprinkle 1 oz extra grated Romano over the pasta and toss gently.

Plate the pasta, garnish with remaining parsley, extra Romano or Parmesan, and an optional pinch of red pepper flakes. Serve immediately.