Boil water: Bring a large pot of water to a boil and salt it. Add the pasta.

Cook pasta: Add pasta to the boiling cooking water. Set a timer, and cook the pasta making sure it's not quite al dente (so about 1 minute less than the cooking time, because you'll be combining in the skillet with the browned butter + lemon sauce and heating together and it will cook a little more).

Make the sauce: When there is a few minutes left of pasta cooking time, prep the browned butter sauce. In a large skillet on medium heat, add the butter. Let it melt and start to brown. When the butter is browned add in the lemon juice and zest. Add in a tablespoon of extra-virgin olive oil.

Reserve pasta water: Drain the pasta, reserving ½ cup plus 2 extra tablespoons of the pasta water. Add in ½ cup of starchy pasta water to the skillet with browned butter.

Add pasta to sauce: Dump the pasta into the skillet on medium-high heat and stir to combine with the browned butter lemon sauce. Combine it together for about 2 minutes (make sure it doesn't overcook, it should reach al dente texture).

Prep ricotta in a bowl: In a large serving bowl, add the ricotta and the grated Parmigiano Reggiano (pecorino also works). Stir it together and add a drizzle of extra-virgin olive oil, and a dash of salt. Add a tablespoon or two of the reserved pasta water to help the ricotta sauce bind with the pasta.

Combine ricotta with pasta: Add the pasta in the buttery lemon sauce to the bowl with the ricotta cheese. Stir it all together to combine. You should have a creamy ricotta sauce. Add a little more pasta water or olive oil, if needed.

Season: Check the salt (add more if needed), and add some freshly ground pepper.

Serve: When serving in the bowls, sprinkle on some chopped Italian parsley and a little grated Parmigiano Reggiano cheese (optional). Enjoy!