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.
Made on
Tilda