Lemon ricotta pasta is modern, but it earns a place when the technique is handled well. Ricotta can turn grainy if it hits hard heat, so the sauce has to be built off the flame with lemon, cheese, and starchy water.
Gusta spaghetti gives the dish structure. The strands carry the ricotta mixture without hiding the lemon, and the pasta water turns a bowl of dairy into a sauce that actually coats.
Set servings and units first. You can change them anytime.
Bring a large pot of salted water to a boil. Cook the spaghetti 9 minutes, then reserve 1 1/2 cups pasta water and drain.
While the pasta cooks, stir the ricotta, cheese, lemon zest, lemon juice, olive oil, black pepper, and a pinch of salt in a large bowl.
Whisk 1/2 cup hot pasta water into the ricotta mixture until smooth.
Add the drained spaghetti to the bowl off the heat. Toss with tongs, adding more pasta water a few spoonfuls at a time until the sauce coats the strands.
Taste for salt and lemon. Finish with torn herbs and serve immediately.
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Keep the ricotta away from direct pan heat. The residual heat of the pasta is enough to loosen it without making it grainy.
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