Lemon Ricotta Bucatini Recipe

Boil water and cook bucatini

Bring a large pot of water to a rolling boil. Add 1 tablespoon sea salt. Add 12 oz bucatini and cook until just shy of al dente according to package timing (about 1–2 minutes less than package). Reserve 1 1/2 to 2 cups of the starchy pasta cooking water before draining, then drain the pasta and set aside.

Prep ricotta mixture

While pasta cooks, place 1 cup whole-milk ricotta in a medium bowl. Add 3 tablespoons fresh lemon juice, 2 tablespoons fresh lemon zest, 1 cup grated Pecorino (reserve 1/4 cup for finishing), 2 tablespoons extra-virgin olive oil, 1 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, and 2 tablespoons heavy cream (if using). Whisk until smooth and slightly loose — the mixture should be creamy but not soupy. If too thick, thin with 1–2 tablespoons reserved pasta water.

Infuse oil and brown garlic

In a large sauté pan over medium heat, add 2 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter. When butter foams, add 2 cloves garlic (finely minced) and 1 teaspoon red pepper flakes. Sauté 30–60 seconds until fragrant and garlic is soft but not browned.

Combine pasta with sauce

Add the drained bucatini to the sauté pan and toss to coat in the flavored oil/butter for 30 seconds. Reduce heat to low. Remove the pan from direct heat and add the ricotta mixture to the pasta in thirds, tossing vigorously with tongs (or fold using two spoons) while gradually adding 1/2–3/4 cup reserved pasta water to create an emulsion that coats the bucatini. Continue adding small splashes of pasta water as needed until sauce is silky and clings to the noodles (you may not need all the reserved water). Taste and adjust seasoning with additional salt, lemon juice, or cheese as desired.

Finish & Serve

Finish and serve

Once sauce is glossy and evenly coats the bucatini, remove from heat. Stir in 2 tablespoons chopped fresh basil or parsley and 2 tablespoons toasted pine nuts (if using). Plate the pasta, sprinkle the reserved 1/4 cup grated Pecorino or Parmesan, a little extra lemon zest (about 1 teaspoon), and a crack of fresh black pepper. Serve immediately.