Sort ingredients
suze8b
QR Code
Listen
Pdf
In a mixing bowl, stir the olive oil into the ricotta until smooth and creamy.
Add Parmigiano Reggiano, the zest of half the lemon, and salt to taste.
Mix until well combined.
Cook your pasta until al dente, reserving some of the pasta water before draining.
Add the hot pasta directly to the ricotta mixture.
Add a ladle or two of pasta water and toss until the ricotta becomes creamy and coats the pasta.
Add more pasta water as needed until you reach your desired consistency.
Finish with more Parmigiano Reggiano and the remaining fresh lemon zest.
Serve immediately and enjoy!