Save to Pinterest My sister called one Tuesday evening asking what she could make with half a container of ricotta and a lemon rolling around her fruit bowl. I told her to boil pasta and trust me. Twenty minutes later she texted a photo of her bowl with three heart emojis. That's how I know this recipe works even when you're tired and skeptical.
I made this for a friend who was recovering from surgery and needed something gentle but satisfying. She sat at my kitchen counter in her sweatpants, twirling pasta and telling me it tasted like spring. We didn't talk much after that, just ate in comfortable silence while the evening light came through the window. Sometimes the best meals are the ones that don't need conversation.
Ingredients
- Spaghetti (350 g): Any long pasta works here, but spaghetti lets the sauce cling to every strand without overwhelming the delicate flavor.
- Kosher salt (1 tbsp): This is for the pasta water, and yes, it needs to taste like the sea or your pasta will be bland no matter how good the sauce is.
- Ricotta cheese (250 g): Whole milk ricotta makes all the difference because it's creamy enough to coat the pasta without feeling heavy.
- Lemon (1 large): Both zest and juice are essential, the zest gives you the fragrant oil and the juice brings the brightness.
- Parmesan cheese (40 g): Freshly grated is the only way to go, the pre-shredded stuff doesn't melt into the sauce the same way.
- Extra-virgin olive oil (2 tbsp): This helps the ricotta become silky and adds a fruity note that balances the tang.
- Garlic (1 small clove): Finely grated so it disappears into the sauce, you want the hint of flavor without any sharp bite.
- Black pepper and sea salt (1/4 tsp each): Just enough to wake up the other flavors without competing with the lemon.
- Fresh basil or parsley (2 tbsp): I lean toward basil in summer and parsley in winter, both add a fresh herbal note that makes the dish feel complete.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil, add the tablespoon of kosher salt, and cook the spaghetti until it still has a slight bite in the center. Before you drain it, scoop out half a cup of that starchy water because it's the secret to making the sauce cling.
- Make the ricotta-lemon sauce:
- In a large bowl, whisk together the ricotta, lemon zest, lemon juice, Parmesan, olive oil, grated garlic, black pepper, and salt until it looks smooth and feels like soft clouds. The smell of lemon will hit you right away and make you hungry.
- Toss the pasta:
- Add the hot drained spaghetti directly into the bowl with the ricotta mixture and toss with tongs, adding the reserved pasta water a splash at a time. You'll see the sauce transform from thick to glossy and loose enough to coat every strand.
- Garnish and serve:
- Divide the pasta among four bowls and top each with extra Parmesan, chopped basil or parsley, a little more lemon zest, and a few grinds of black pepper. Serve it right away while it's still steaming.
Save to Pinterest The first time I served this to my parents, my dad looked skeptical when I told him it was just ricotta and lemon. He took one bite, paused, then finished his entire bowl without looking up. My mom laughed and said he'd been converted. Now he asks for it every time he visits, which is the highest compliment he knows how to give.
How to Choose Your Ricotta
Not all ricotta is created equal, and I learned this the disappointing way with a watery store brand that made my sauce look broken. Look for whole milk ricotta with a short ingredient list, ideally just milk, cream, vinegar, and salt. If you can find ricotta from an Italian deli or a local cheesemaker, grab it because the texture is thicker and the flavor is sweeter. You want ricotta that holds its shape when you spoon it out, not one that puddles across the container.
Adjusting the Lemon
Lemons vary wildly in juiciness and tartness, so taste your sauce before tossing the pasta. If it feels too sharp, add a bit more olive oil or a pinch of sugar to round it out. If it tastes flat, add more zest because that's where the aromatic oils live. I once used a Meyer lemon by accident and the sauce turned sweet and floral, which was a happy surprise but not quite what I wanted. Regular Eureka lemons give you the bright, clean citrus this dish is known for.
What to Serve Alongside
This pasta is rich enough to be the main event but light enough that you'll want something crisp and green next to it. I usually make a simple arugula salad with olive oil, lemon juice, and shaved Parmesan, or I'll roast asparagus with garlic and a squeeze of lemon to echo the pasta's brightness. A glass of chilled white wine doesn't hurt either, something with enough acidity to match the lemon.
- Arugula salad with lemon vinaigrette and shaved Parmesan.
- Roasted asparagus or broccolini with garlic and olive oil.
- Crusty bread to soak up any sauce left in the bowl.
Save to Pinterest This is the kind of dish that reminds you dinner doesn't have to be complicated to feel special. Keep a lemon and some ricotta around, and you'll always have a meal that tastes like care.
Common Recipe Questions
- → Why is reserved pasta water important?
Starchy pasta water helps emulsify the ricotta sauce and creates a silky coating on the noodles. Add it gradually to achieve the desired consistency without making the sauce watery.
- → Can I make this ahead?
This dish is best served immediately after tossing for the creamiest texture. However, you can prepare the ricotta sauce up to 4 hours ahead and store it refrigerated, then reheat gently with pasta water when ready to serve.
- → What type of ricotta works best?
Whole-milk ricotta creates the richest, creamiest sauce. Avoid low-fat varieties as they won't emulsify properly. For extra decadence, blend in a tablespoon of mascarpone or heavy cream.
- → How do I keep the sauce creamy?
Work quickly once the pasta is drained while both the pasta and sauce are hot. This helps the ricotta coat evenly. The heat activates the emulsification process, creating a luxurious, clinging sauce.
- → What vegetables pair well with this?
Sautéed spinach, fresh peas, or blanched asparagus complement the bright lemon flavors beautifully. Add them just before tossing to maintain their color and texture.
- → Which wine pairs with this dish?
Crisp white wines like Sauvignon Blanc or Pinot Grigio cut through the richness of the ricotta and echo the lemon's acidity. Italian Vermentino or Pinot Grigio from Friuli are excellent regional choices.