Lemon Ricotta Pasta

Lemon Ricotta Pasta
serves 4

1 lb. Fettuccine
16 oz. Fresh Ricotta
1 cup Pecorino Cheese grated
Zest of 1/2 Lemon
1 Tbsp chopped Parsley
Salt and Black Pepper to taste

1. Bring a pot of salted water to a boil. Once boiling, add the fettuccine and cook as per the package instructions, until al dente.
2. While pasta cooks, add the ricotta, pecorino cheese, zest of half a lemon, a Tbsp of chopped parsley, salt, black pepper, and 1-2 ladles full of pasta water to a large skillet or bowl WITH NO HEAT and stir until well combined.
3. Once pasta is done, reserve 2 cups of pasta water then drain the pasta.
4. Add ½ cup pasta water to the sauce and stir until smooth and creamy.
5. Add the fettuccine to the sauce skillet and continue to stir until the pasta is well coated.
6. Add more pasta water as needed for a smooth and creamy sauce.
7. Garnish with pecorino cheese,parlsey and a little bit of lemon zest and enjoy!

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