Yield: 6 Servings
Ingredients:
- Kosher salt
- 16 oz. thin spaghetti
- 1 cup ricotta
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1/2 cup Pecorino or Parmesan cheese, finely grated
- 6 large basil leaves, sliced
- 1 lemon, juiced and zested
- Pinch crushed red pepper flakes
- To taste freshly ground black pepper
- For garnish fresh basil, sliced
Directions:
- In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Reserve 1 cup pasta water before draining. Return to pot.
- In a medium bowl, stir ricotta, oil, Pecorino, basil, lemon zest and juice, and red pepper flakes; season with salt and black pepper.
- Add ricotta mixture to pasta along with 1/4 cup reserved pasta water. Toss, adding more pasta water as needed, until the sauce is thickened and glossy.
- Divide pasta among bowls. Drizzle with oil. Top with additional Pecorino and sliced basil.
