Lemon Ricotta Pasta

Creamy ricotta, fragrant lemon zest and perfectly cooked pasta come together in a recipe that’s light, comforting and made to be shared.

Ingredients

• 500 grams of Spaghetti
• 2 1/2 cups whole milk ricotta
• Zest of 3 lemons
• Juice of 1 lemon
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup grated pecorino Romano cheese
• 5 fresh basil leaves, torn

Method

1. Drop the pasta into generously salted boiling water. 
2. While the pasta cooks add the ricotta to a large skillet over a medium flame.
3. Add about 1/2 cup of the pasta cooking water to the ricotta to loosen it.
4. Add the lemon zest, juice, salt and pepper and bring to a simmer.
5. Once the pasta is al dente, drain and add it to the ricotta and toss to combine.
6. Remove from heat and add the pecorino cheese and basil. Toss until the cheese has melted into the ricotta. Serve hot or cold!
   
   Nonna's Tip: Add the lemon zest before the juice, it releases natural oils for a brighter, 
   more fragrant flavour.
   

Recommended Bessemer Cookware?

For this recipe, we recommend you use the Bessemer Red Casserole 28cm and the Bessemer Red Multi Frypan 32cm as featured in this recipe for best results!