Lemon Ricotta Pasta Recipe
This easy Lemon Ricotta Pasta combines spaghetti, ricotta, fresh lemon, and two cheeses for a creamy, flavorful dinner in just 10 minutes.
Ingredients
- 1 pound spaghetti
- 16 ounces sheep’s milk or whole milk ricotta cheese, drained
- Zest of 2 lemons
- Juice of 2 lemons, about 5 to 6 tablespoons
- ¾ cup finely grated Parmigiano Reggiano
- ¼ cup finely grated Pecorino Romano, optional
- 8 to 12 ounces of hot starchy pasta water
- Fresh basil leaves, optional
- ¼ cup finely minced pistachios, optional
- salt and ground white pepper to taste
Instructions
- Add the spaghetti to a large pot of boiling salted water and cook it according to the instructions, about 8 to 9 minutes.
- In the meantime, add the ricotta, lemon zest, lemon juice, Parmigiano, pecorino, salt, and white pepper to a medium-sized bowl and mix until completely combined. Set it aside.
- Once the pasta is done cooking, add it to a large saucepan along with the cheese-lemon mixture and about 6 to 8 ounces of the hot pasta water.
- Using tongs, vigorously mix the pasta until it is completely coated. If it needs to be a little saucier, add more of the pasta water.
- At this point, taste it and adjust any seasonings with salt, white pepper, or more lemon juice.
- Serve with optional fresh basil leaves and pistachios.
Notes
This is an easy pasta recipe I believe any home cook can master. The one thing I’ll remind you to do, though, is to drain the ricotta before you do anything else. Just scoop the cheese into a piece of cheesecloth, add it to a strainer placed over a bowl, and let it sit for 10 to 15 minutes while the pasta water comes to a boil. Draining the cheese keeps the excess water out of your pasta sauce and gives the cheese time to reach room temperature, helping it melt into a smooth, cohesive sauce without any clumps.
Reserve at least 1½ cups of hot pasta water. You’ll probably only need about 1 cup, but it doesn’t hurt to have extra on hand if your sauce is clumpy or separated. If this happens, splash in a few extra tablespoons and vigorously toss to bring the emulsion back together.
Always grate your hard cheeses straight from the block: Taking the time to grate a high-quality block of Parmigiano and Pecorino by hand makes all the difference in the sauce.
Customize with fresh vegetables: This dish would be really good with peas or diced asparagus. Just blanch them in the pot with the boiling pasta 2 to 3 minutes before the noodles are al dente. If you want to add greens, fold baby spinach or arugula in with the warm pasta and sauce right before serving.
How to Store: Cover and store any leftover pasta in the fridge for up to 3 days.
How to Reheat: For the best texture, reheat the pasta in a skillet over medium-low heat with a splash of water or milk. Toss until the pasta is warmed through and the cheese loosens back into a smooth, silky sauce.
Nutrition
Calories: 760kcalCarbohydrates: 91gProtein: 38gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 77mgSodium: 481mgPotassium: 472mgFiber: 4gSugar: 4gVitamin A: 697IUVitamin C: 0.2mgCalcium: 557mgIron: 2mg