Viewing a specific version of this recipe
Show Master VersionInitial version
Authored by Ethan Mick
4 servings
Ingredients
- Kosher salt
- 1 lb short, ribbed pasta, like gemelli or penne
- 1 c whole-milk ricotta (8 ounces)
- 1 c freshly grated Parmesan or pecorino (2 ounces), plus more for serving
- 1 tbsp freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
- Black pepper
- Red-pepper flakes, for serving
- 1/4 c thinly sliced or torn basil leaves, for serving Optional
- 577 calories 12 grams fat; 7 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 87 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 26 grams protein; 38 milligrams cholesterol; 437 milligrams sodium
- 577 calories 12 grams fat; 7 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 87 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 26 grams protein; 38 milligrams cholesterol; 437 milligrams sodium
Instructions
1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
2
In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
3
Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
4
Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.