Ricotta and Lemon Pasta Bowl
Why this recipe works
- Fast by design: The sauce is mixed while the pasta cooks, keeping the whole dish comfortably within a short lunch-friendly timeframe.
- Silky without cream: Ricotta, olive oil and starchy pasta water loosen into a smooth sauce that clings to the spaghetti.
- Bright but balanced: Lemon zest and juice cut through the richness of the cheese, while Parmesan and black pepper keep the finish savoury.
Get the most out of this recipe
Texture tips
- Use the pasta water gradually: Add the reserved cooking water a little at a time until the sauce turns glossy and coats the spaghetti rather than pooling in the bowl.
- Whisk the ricotta first: Whisking the ricotta with lemon before adding the pasta helps remove lumps and gives the sauce a more even texture.
Ingredient notes
- Choose good ricotta: A smooth, fresh ricotta gives the creamiest result; very grainy ricotta can make the sauce feel less silky.
- Use unwaxed lemon if possible: Because the zest is central to the flavour, an unwaxed lemon is ideal. Scrub the lemon well before zesting.
- Adjust for the cheese: Parmesan and pecorino vary in saltiness, so taste before adding any extra seasoning at the end.
Timing notes
- Serve immediately: This pasta is best when the spaghetti is hot and the sauce is freshly loosened with pasta water.
- Best on the day: Leftovers can be reheated gently, but the sauce is at its smoothest and brightest when served straight after tossing.
Common mistakes
- Adding too much pasta water: Pouring in all the pasta water at once can make the sauce thin. Add it gradually and stop when the coating looks loose and glossy.
- Overcooking the spaghetti: Cook the pasta until al dente so it keeps enough bite once tossed with the ricotta sauce.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with 1.5 tsp of the fine sea salt. Cook the spaghetti until al dente, following the packet timing. Before draining, scoop out 150 ml of the pasta water, then drain.
- While the pasta cooks, put the ricotta in a mixing bowl. Finely zest the lemon into the bowl, then squeeze in the juice. Whisk until smooth, then whisk in the parmesan, extra virgin olive oil, black pepper, and the remaining 0.5 tsp fine sea salt.
- Add the hot spaghetti to the ricotta mixture and toss well. Add a splash of the reserved pasta water a little at a time until the sauce looks glossy and coats the pasta. Serve straight away in warm bowls.
Recipe notes
Tips
- Warm the serving bowls with hot water, then dry them, to keep the pasta creamy for longer.
- Add the reserved pasta water gradually; you want a loose, silky sauce rather than something runny.
Substitutions
- Replace spaghetti with linguine for a similar texture and cooking time.
- Replace parmesan with pecorino romano cheese for a saltier, sharper finish.
Storage
- Refrigerate up to 2 days
- Cool quickly, cover and refrigerate. Reheat gently in a saucepan over a low heat with a splash of water until piping hot, stirring often to keep the sauce smooth.
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Recipe overview
- Servings: 2 bowls
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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