Lemon Ricotta Pasta

Steps

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1. 1
   Bring water to a boil and add salt.
   ▶ ≈0:14
2. 2
   Add fettuccine to the boiling water and stir gently to prevent sticking.
   ▶ ≈0:22
3. 3
   While pasta cooks, prepare the ricotta in a bowl over low heat, stirring gently with black pepper and salt to keep it loose and creamy without clumping.
   ▶ ≈0:28
4. 4
   Add lemon zest to the ricotta mixture and stir gently to combine.
   ▶ ≈1:22
5. 5
   Gradually add pasta cooking water to the ricotta to thin it out and create a smooth, creamy consistency, stirring continuously and adjusting the thickness as needed.
   ▶ ≈1:43
6. 6
   Stir in pecorino cheese and mix thoroughly until creamy and well combined.
   ▶ ≈2:30
7. 7
   Add fresh parsley and gently fold it into the sauce for color and flavor.
   ▶ ≈2:46
8. 8
   Before draining the pasta, reserve some cooking water. Rinse the colander thoroughly with cold water, then drain the pasta completely.
   ▶ ≈2:59
9. 9
   Add the hot drained pasta to the ricotta sauce and toss gently until the sauce coats the noodles evenly, adding reserved pasta water if needed to adjust consistency.
   ▶ ≈3:37
10. 10
    Plate the pasta and finish with additional pecorino cheese and fresh parsley.
    ▶ ≈3:59