Lemon Ricotta Pasta
Ingredients
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- 2 lemons lemon – zested and juiced
- 1 1/4 cups whole-milk ricotta cheese
- 2 tbsp extra-virgin olive oil
- 3/4 cups Parmigiano Reggiano cheese – finely grated
- 12 ounces spaghetti
- 3/4 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- fresh basil leaves – torn (for serving)
Instructions
1. Bring a large pot of water to a boil. Salt the water generously.
2. Finely zest the lemons, then juice them; set both aside.
3. In a large heatproof bowl, whisk the ricotta, olive oil, half of the grated cheese, about half of the lemon zest, the kosher salt, and the black pepper until smooth and creamy.
4. Cook the spaghetti in the boiling salted water until al dente, 8–10 minutes or per package directions. Reserve about 1.5 cups of the starchy cooking water, then drain the pasta.
5. Immediately whisk 0.5–0.75 cup of the hot pasta water into the ricotta mixture to make a glossy, pourable sauce. Add a splash of lemon juice and adjust to taste.
6. Add the hot spaghetti to the bowl and toss vigorously, adding more pasta water as needed until the sauce lightly coats each strand and looks silky. Fold in most of the remaining cheese and a little more lemon juice if you like a brighter flavor.
7. Taste and adjust seasoning with more salt, pepper, or lemon juice. Finish with the remaining lemon zest and the rest of the cheese.
8. Divide among warm bowls and garnish with torn basil. Serve immediately.
Lemon Ricotta Pasta is a bright, creamy pasta where the sweetness of ricotta meets the fragrant zest and juice of fresh lemons. The sauce is light and silky, clinging to the noodles without heaviness, while grated aged cheese brings savory depth. Pepper adds gentle warmth, and a final shower of zest lifts the whole dish with citrus perfume.
Rooted in southern Italian home cooking, this pasta reflects the abundance of ricotta and lemons in regions like Campania and Sicily. Amalfi and Sorrento lemons are celebrated for their aroma, and ricotta-based sauces are long-standing staples that favor minimal cooking. Over time, the dish spread widely, inspiring variations, but its essence remains a simple combination of fresh dairy, citrus, and starchy pasta water.