Cook the pasta according to package instruction. While it's cooking, make the sauce.
½ lb fresh pasta
Place ricotta, Pecorino, garlic, lemon juice, lemon zest, olive oil and black pepper in a bowl and mix well.
½ cup ricotta cheese, ⅓ cup shredded Pecorino cheese, 1 small clove garlic, 2 tablespoon lemon juice, ½ lemon, 1 tablespoon olive oil, ¼ teaspoon fresh ground black pepper
When the pasta is done, drain it and reserve some of the cooking water. Then place the pasta back in the pot
Add the sauce to the pasta together with the pasta cooking water. Mix well until the pasta is coated with sauce, adding more pasta cooking water if needed.
⅓ cup pasta cooking water
Taste test, and season with salt if needed. Served topped with extra pecorino cheese and fresh ground black pepper!
Ingredient notes & substitutions
Fresh pasta: I prefer a long pasta like fettuccine, tagliatelle or spaghetti for this recipe, but you can use short pasta as well, for example penne or fusilli. You can also use dried pasta but it will take longer to cook.
Olive oil can be swapped for a neutral cooking oil
Lemon - I prefer to use organic lemon when I am using the zest. Either way, make sure to wash it before using.
Pecorino cheese can be swapped for Parmesan cheese
Ingredient additions & variations
Spinach can be added. Add it with the pasta for the last minute of cooking.
Red pepper flakes can be added for a spicy twist
Fresh basil leaves can be added just at the end
Arugula can be added just at the end
Vegetables like asparagus, broccolior zucchini - either boil them with the pasta or sauté before adding
Make it vegetarian by using a pecorino substitute without animal rennet
Make it gluten-free by using gluten-free pasta
Tips & tricks
Cook pasta in heavily salted water - it should taste like the sea
Don't overcook the pasta - it should be al dente. Often I cook it 1 minute less than what's stated on the package.
Don't rinse the pasta - you need all that starch to combine with the sauce, that's what makes it creamy!
This dish does not store well - I recommend not making more than you will finish. It's easy to make for just 1 person as well - just change the number of servings in the recipe card below.
If you still want to store leftovers you can store them in an airtight container in the fridge for up to 4 days