Artisanal Lemon Herb Pasta with Garlic Ricotta

Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente (approximately 9 minutes). Reserve 1 cup of starchy pasta water before draining.

While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add garlic and cook gently for 2 minutes until soft and fragrant, ensuring it does not brown.

Whisk lemon juice and lemon zest into the skillet. Transfer drained pasta directly into the skillet, tossing to coat.

Add half of the reserved pasta water and the grated Parmigiano-Reggiano. Stir vigorously until a smooth emulsified sauce forms. Add more pasta water if too dry.

Plate the warm pasta. Top each serving with dollops of fresh garlic ricotta, torn basil leaves, and a final drizzle of extra virgin olive oil.