a simple lemon pasta served on top of creamy ricotta cheese
½ lb fettuccine
4 tbsp butter
2 tsp lemon zest
¾ cup freshly grated parmesan cheese, plus more for topping
2 tbsp lemon juice
1 cup whole-milk ricotta cheese
freshly cracked black pepper
Bring a large pot of water to a boil. Add a heaping amount of salt. Drop the fettuccine into the water and stir well. Cook for 1 minute less than the package’s instructions.
When the pasta has about 3 minutes left of cooking, heat a 12” stainless steel skillet over medium heat. Add the butter and let melt. Continue to cook the butter until browned and fragrant. Stir in the lemon zest. Cook for another few seconds.
Retrieve 1 cup of pasta water from the pot and add it to the skillet (reserve about ½ cup more on the side). Drain the pasta and add it to the sauce. Stir well to coat.
Gradually add the parmesan cheese, stirring continuously for about 1 minute to fully incorporate the cheese and allow the sauce to cling to the pasta. (*At this point, if the sauce is looking a little thick, you can add more pasta water as needed to loosen it and keep it silky-smooth.)
Lastly, stir in the lemon juice. Season with salt to taste.
Add the ricotta cheese to a small bowl and season with a pinch of salt. Whisk until smooth. Spread the ricotta onto a large plate. Pour the pasta over top. Garnish with any extra lemon zest, more parmesan, and lots of freshly cracked black pepper.