Lemon Ricotta Reginette
By @kellysalwayscooking
Adapted from The Pasta Queen
Serves 4
Ingredients:
Instructions:
Heat a large pot of water to boiling for the pasta. When it comes to a boil, salt the water generously and cook the pasta until al dente. Reserve one cup of the pasta cooking water, drain the pasta, and set aside. Meanwhile, in a large bowl, add the ricotta, the lemon juice, the lemon zest, 1/2 cup Pecorino Romano, a large pinch of salt, several grinds of black pepper, and 1/2 cup of the pasta cooking water. Stir gently to combine into a creamy sauce, adding more pasta cooking water as necessary to achieve the creamy consistency. Adjust seasoning as you like. Toss the pasta with the sauce, stirring to combine, adding little bits of pasta cooking water if necessary so that all the pasta is covered with the creamy sauce. Top with additional Pecorino Romano, lemon zest, and black pepper. Serve with additional lemon zest, black pepper, freshly torn basil, and/or slices of lemon for garnish if you desire.
Adapted from The Pasta Queen
Serves 4
Ingredients:
- 1 lb reginette
- 1 lb ricotta
- zest of one large lemon (microplane works great for this)
- juice of one large lemon
- 1/2 cup grated Pecorino Romano, plus more to serve
- 1/2 cup pasta cooking water
- salt and pepper
- basil leaves, curls of lemon zest, and slices of lemon for garnish (optional)
Instructions:
Heat a large pot of water to boiling for the pasta. When it comes to a boil, salt the water generously and cook the pasta until al dente. Reserve one cup of the pasta cooking water, drain the pasta, and set aside. Meanwhile, in a large bowl, add the ricotta, the lemon juice, the lemon zest, 1/2 cup Pecorino Romano, a large pinch of salt, several grinds of black pepper, and 1/2 cup of the pasta cooking water. Stir gently to combine into a creamy sauce, adding more pasta cooking water as necessary to achieve the creamy consistency. Adjust seasoning as you like. Toss the pasta with the sauce, stirring to combine, adding little bits of pasta cooking water if necessary so that all the pasta is covered with the creamy sauce. Top with additional Pecorino Romano, lemon zest, and black pepper. Serve with additional lemon zest, black pepper, freshly torn basil, and/or slices of lemon for garnish if you desire.
