1poundspaghettiyou can really use any shape you’d like!
2Tbspolive oilplus more for serving
4-5garlic clovesthinly sliced
1cupwhole milk ricotta
1cupgrated pecorino romano
1lemonzested and juiced
¼cuppine nutstoasted (reserve a bit for garnish is desired)
Kosher salt and pepper to taste
Instructions
Bring a large pot of water to a boil.
Once boiling, season generously with salt. Add pasta to water and cook until al dente.
While pasta is cooking, add olive oil to a large skillet over medium heat.
Add in garlic, and cook, stirring, until golden brown. Add in a ladle full of pasta water to stop garlic from overcooking.
Add in ricotta and pecorino. Stir until melted, and add more pasta water if necessary to create a thin sauce consistency.
Once pasta is al dente, add into the skillet with ricotta sauce. Add in lemon juice and zest and stir until pasta is coated. Season with salt and pepper. I like to add a generous amount of pepper!
Add in more pasta water if the sauce becomes too thick. Stir in pine nuts, reserving a few for garnish.
Transfer pasta to a serving dish, and top with more pine nuts, lemon zest, black pepper and a drizzle of olive oil, if desired.