Ingredients:

  • 1 lb (454g) Spaghetti or Linguine
  • 2 tbsp (30g) Kosher salt
  • 1 cup (250g) Whole-milk Ricotta cheese
  • 1/2 cup (50g) Freshly grated Parmigiano-Reggiano
  • 2 large Lemons (Zested and juiced, approx. 60ml juice)
  • 1/4 cup (60ml) Extra virgin olive oil
  • 2 cloves Garlic, grated finely
  • 2 cups (60g) Fresh baby arugula
  • 1/2 tsp (2g) Freshly cracked black pepper
  • 1.5 cups reserved starchy pasta water

Instructions:

  1. Bring a large pot of water with 2 tbsp salt to a boil. Add the pasta and cook until al dente. Reserve 1.5 cups of starchy pasta water before draining.
  2. While pasta boils, combine ricotta, Parmigiano-Reggiano, lemon juice, lemon zest, grated garlic, and olive oil in a large mixing bowl. Whisk vigorously until the mixture is aerated and smooth.
  3. Transfer the hot, drained pasta directly into the bowl with the ricotta mixture. Add 1/2 cup of the reserved pasta water and toss aggressively with tongs to create a glossy coating.
  4. Fold in the fresh baby arugula and black pepper. Toss for 30 seconds until the arugula is barely wilted. Adjust consistency with more pasta water if necessary.