Lemon ricotta pasta

Some recipes are more than just something to cook and eat. They become little pieces of home, tied to a moment, a season, or someone we love.

I hope this is one of those recipes for you. It’s simple, comforting, and bright, with creamy ricotta, fresh lemon, and plenty of Parmesan. The kind of meal you can make when you want something delicious without making a fuss.

One day, when you make this for yourself, or for the people you love, I hope you remember that it started here, with me making it for you. And perhaps, years from now, the taste of lemon and ricotta will bring you back to our kitchen, to this time in our lives, and to all the love that went into the meals I made for you.

Ingredients

450g pasta (spaghetti or bucatini work best)
250g whole-milk ricotta
50g freshly grated Pecorino or Parmesan
1 lemon, zested and juiced
30ml olive oil
Salt, freshly ground black pepper and chilli flakes, to taste
Fresh basil, to garnish

Method

1. Cook the pasta: Cook the pasta in a large pan of generously salted boiling water until al dente. Before draining, reserve 240ml of the hot pasta water. This is crucial; it will help create the silky sauce.

2. Make the sauce: In a large serving bowl, whisk together the ricotta, grated Pecorino or Parmesan, lemon zest, lemon juice, olive oil, salt, pepper and a pinch of chilli flakes until smooth and velvety. Slowly whisk in a few tablespoons of the reserved pasta water to loosen the mixture.

3. Toss everything together: Add the hot, drained pasta directly to the bowl with the ricotta mixture. Toss vigorously, adding more pasta water a little at a time, until the sauce becomes silky and coats every strand of pasta.

4. Garnish and serve: Serve immediately, topped with a little extra grated Parmesan, fresh lemon zest and torn basil leaves.

💬 If you try it, let me know….I’d love to hear what you think!

Comments

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