Lemon Ricotta Pasta Recipe

Boil water and cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried pasta and cook according to package instructions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside. Do not rinse.

Prepare ricotta mixture

While the pasta cooks, combine 1 cup whole-milk ricotta, 1 cup grated Parmigiano-Reggiano, 1 tablespoon lemon zest, 3 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil, 1 clove garlic (finely grated or minced), 2 tablespoons heavy cream (optional), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in a medium bowl. Whisk until smooth and creamy. Taste and adjust salt and lemon as needed.

Warm the sauce

Place a large sauté pan over medium-low heat. Add a tablespoon of the reserved pasta water to the pan to warm it slightly (this prevents the ricotta from curdling). Add the ricotta mixture to the warm pan and stir gently to warm through for 1–2 minutes; do not boil. If the sauce seems too thick, gradually whisk in additional reserved pasta water, 2 tablespoons at a time, until you reach a silky, saucy consistency that will coat the pasta (use about 1/2 to 3/4 cup total, keeping some reserved water if desired).

Finish pasta in sauce

Add the drained hot pasta directly into the sauté pan with the warmed ricotta sauce. Toss vigorously with tongs or two forks, adding more reserved pasta water as needed to bind the sauce to the pasta and create a smooth emulsion (the starchy water will help the sauce cling). Cook together over low heat for 1 minute, tossing constantly to coat.

If the sauce needs extra silkiness, add the optional 2 tablespoons heavy cream or another splash of reserved pasta water and toss until incorporated.

Adjust seasoning and serve

Remove the pan from heat. Taste and adjust seasoning with salt, black pepper, and more lemon juice if desired. Transfer pasta to warmed bowls or a serving platter. Sprinkle with extra grated Parmigiano-Reggiano, 1 teaspoon lemon zest, 2 tablespoons chopped fresh parsley, and a pinch (1/4 tsp) red pepper flakes if using. Drizzle with 1 teaspoon extra-virgin olive oil.

Serve immediately while warm. Leftovers can be loosened with a splash of warm water or milk when reheating.