Photo by Parker Feierbach
This is the perfect fresh and light dish, and it instantly had us in love. If you can’t find bucatini, use any long pasta like spaghetti or linguine.
1 lb. bucatini or spaghetti
1 c. ricotta
1/2 c. extra-virgin olive oil
1/2 c. freshly grated pecorino or Parmesan
Zest and juice from 1 lemon
Freshly ground black pepper
Pinch of crushed red pepper flakes
Freshly sliced basil, for serving
- In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot.
- In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and zest. Season with salt, pepper, and a pinch of red pepper flakes. Add ricotta mixture and 1/4 cup reserved pasta water to pasta and toss. Add more reserved pasta water if sauce is too thick.
- Serve with basil, more pecorino, and a drizzle of olive oil.