O’ Manfrede C’a Ricotta Recipe

Prepare the pasta water

Bring a large pot of water to a rolling boil. Add 1 tablespoon of coarse salt (about 1 tbsp; not listed separately) and keep boiling. This will season the pasta.

In a medium bowl combine the ricotta, pecorino romano, grated parmesan (if using), egg, 1 tsp freshly ground black pepper, and 1 tsp fine sea salt. Stir vigorously until smooth and cohesive. The egg helps bind and the cheese gives savory depth. Taste and adjust seasoning slightly if needed.

When the water is boiling, add the dried spaghetti (or bucatini) and cook until just shy of al dente (about 1–2 minutes less than package directions). You want the pasta slightly firmer because it will finish cooking in the sauce.

Before draining, reserve 1.5 cups of the pasta cooking water. Drain the pasta quickly and transfer the hot pasta straight to a large warm mixing bowl or to the skillet used for the sauce (see next section).

Immediately add the ricotta-cheese mixture to the hot pasta and toss vigorously with tongs or two forks to begin coating. The residual heat will loosen the ricotta and start creating a creamy emulsion when you add some pasta water in the next steps.

While the pasta cooks, heat a wide skillet over medium heat. Add the olive oil and butter and let the butter melt and foam but not brown (about 1–2 minutes). Reduce heat slightly if the butter begins to brown.

Add the thinly sliced garlic and red pepper flakes to the skillet. Sauté for about 1–1.5 minutes until the garlic is fragrant and just turning golden at the edges (do not let it burn). Remove from heat briefly if it begins to darken too quickly.

Add about 1/2 cup of the reserved pasta water to the skillet and swirl to deglaze and loosen any browned bits. Bring to a gentle simmer so the garlic-infused oil slightly thins and flavors the liquid (10–20 seconds).

Pour the garlic-olive oil mixture over the ricotta-coated pasta (or, if the pasta is already in the skillet, simply add the ricotta mixture into the skillet and toss). Add lemon zest and lemon juice now. Toss vigorously, adding more reserved pasta water in 1/4-cup increments until the sauce becomes silky and clings to the strands of pasta. You should use roughly 1 to 1 1/4 cups of the reserved water total, depending on desired creaminess.

If the sauce feels thin, add another tablespoon of pecorino and continue tossing. If it feels too thick, add another splash of pasta water. The goal is a glossy, emulsified sauce that lightly coats the pasta without pooling.

Once the pasta is evenly coated and silky, stir in the torn basil leaves and 2 tablespoons of grated pecorino. Toss gently to incorporate.

Taste and adjust seasoning with coarse sea salt (about 1/4 tsp) and additional black pepper to taste. If the sauce has lost brightness, add a few more drops of lemon juice.

Divide the pasta among warmed bowls. Finish each portion with an extra sprinkle of pecorino, a drizzle of extra-virgin olive oil (optional), and an extra crack of black pepper. Serve immediately.

Leftovers: store cooled pasta in an airtight container and add a splash of water when reheating over low heat, stirring until loosened.