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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, lemon zest, lemon juice, and red pepper flakes; season with salt and black pepper. Add ricotta mixture to pasta along with ¼ cup reserved pasta water. Toss, adding more pasta water as needed, until sauce is thickened and glossy.
Divide pasta among bowls. Drizzle with oil. Top with Pecorino and basil (if using).