Pasta al Limone with Ricotta and Basil
Why this recipe works
- Silky ricotta sauce: Hot pasta water loosens the ricotta so it coats the pasta smoothly without needing cream.
- Bright but balanced: Lemon zest gives fragrance while the juice adds sharpness, balanced by Parmesan and olive oil.
- Fast, simple cooking: The sauce is mixed while the pasta boils, keeping the whole dish practical for a quick meal.
Get the most out of this recipe
Timing notes
- Serve immediately: The sauce is glossiest just after tossing, before the pasta absorbs too much moisture.
- Prepare the sauce while the pasta cooks: Mixing the ricotta, lemon, Parmesan and oil in advance means the drained pasta can be tossed straight away.
Texture tips
- Keep the heat off: Add the ricotta mixture off the heat so it warms gently from the pasta rather than turning grainy.
- Use pasta water gradually: Add reserved pasta water a splash at a time until the sauce becomes loose enough to cling to the strands.
Ingredient notes
- Use an unwaxed lemon if possible: Because the zest is central to the flavour, an unwaxed lemon is preferable when available.
- Choose smooth ricotta: A creamy ricotta gives the sauce a softer texture and blends more easily with the pasta water.
- Adjust lemon at the end: Taste after tossing before adding more lemon juice, as the Parmesan and pasta water will soften the sharpness.
Authenticity notes
- Ricotta variation: Pasta al limone is often made with a simple lemon-and-cheese sauce; ricotta gives this version a lighter creamy body.
- Simple home-style finish: The sauce is not cooked separately, relying instead on hot pasta and starchy water to bring everything together.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with the fine sea salt. Add the egg pasta nest and cook until al dente, according to the packet timings. Before draining, scoop out about 150 ml of the pasta water.
- Meanwhile, finely zest the lemon and squeeze the juice. In a mixing bowl, stir together the ricotta, most of the parmesan, the lemon zest, 2 tbsp lemon juice, the extra virgin olive oil and the black pepper. Loosen with 3 to 5 tbsp of the hot pasta water until creamy and spoonable.
- Drain the pasta, then return it to the warm pot off the heat. Add the ricotta mixture and toss vigorously for 30 to 60 seconds, adding a splash more pasta water if needed so the sauce coats every strand. Taste and adjust with a little more lemon juice if you want it brighter.
- Tear the fresh basil and stir it through just before serving. Divide between bowls and finish with the remaining parmesan and a final twist of black pepper. Serve straight away while glossy and hot.
Recipe notes
Tips
- Keep the heat off once the ricotta goes in; the residual warmth will melt it into a silky sauce without turning grainy.
- If the sauce tightens as it sits, loosen it with a tablespoon of reserved pasta water and toss again.
- For anyone who is pregnant, elderly, or immunocompromised, use pasteurised ricotta.
Substitutions
- Replace parmesan with grana-padano-cheese for a slightly milder, sweeter finish.
- Replace extra virgin olive oil with virgin-olive-oil for a softer, less peppery flavour.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat gently in a saucepan over low heat with a splash of water, stirring until piping hot; avoid high heat to keep the ricotta smooth.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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