Prepare pasta according to package instructions. Drain and leave the pasta in the colander. Reserve 1/2 cup of the water from the pasta pot. Do not rinse the pasta. The starch helps the sauce adhere to the pasta.
Add the Ricotta, Parmesan, lemon juice,zest, salt, and pepper to the pasta pot and stir until the sauce is well combined.
Add the pasta, and about 1/4 cup of the pasta water to thin and smooth out the sauce.
Stir in the basil and olive oil and serve immediately.
Notes
Pasta: Recommended kinds of pasta are spaghetti, linguine, farfalle, or penne.Fresh Ingredients: Use fresh lemons for the zest and juice, as bottled lemon juice can taste artificial and lacks the depth of flavor fresh lemons provide. Similarly, fresh ricotta will give a smoother, creamier sauce than packaged ricotta.Zest the Lemon First: Before juicing your lemons, make sure to zest them first. The zest contains oils that are packed with lemon flavor and will add a bright, citrusy note to your sauce.Balance the Flavors: The tanginess of the lemon should be balanced by the creaminess of the ricotta. Start with the juice of one lemon, taste and adjust as necessary. Adding a bit of the pasta cooking water can help balance out the acidity and help the sauce emulsify.Season Well: Don't forget to season your sauce with salt and pepper. Salt enhances the flavors, and a touch of freshly ground black pepper adds a hint of heat.Add Ricotta at the End: Add the ricotta cheese after the pasta is already coated in the lemony sauce and the heat is off. This will prevent the ricotta from curdling and will keep your sauce smooth and creamy.Garnish Appropriately: Fresh herbs like basil or parsley can add a pop of color and additional flavor. A sprinkle of lemon zest on top can also intensify the citrus flavor.Serve Immediately: This type of pasta dish is best served immediately while the sauce is creamy and the pasta is hot. Leftovers can be reheated gently to avoid the sauce breaking.