Lemon Ricotta Pasta

INGREDIENTS

• 1 lb. bucatini or spaghetti
• 1 c. ricotta
• 1/2 c. extra-virgin olive oil
• 1/2 c. freshly grated pecorino or Parmesan
• Zest and juice from 1 lemon
• Kosher salt
• Freshly ground black pepper
• Pinch of crushed red pepper flakes
• Freshly sliced basil, for serving

DIRECTIONS

1. In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot.
2. In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and zest. Season with salt, pepper, and a pinch of red pepper flakes. Add ricotta mixture and 1/4 cup reserved pasta water to pasta and toss. Add more reserved pasta water if sauce is too thick.
3. Serve with basil, more pecorino, and a drizzle of olive oil.

Link to recipe