Set a large 6 to 8 quart sauce pot over medium heat. Add 6 cups of water alongside a teaspoon of salt. Cover the pot and bring to a boil.
Once boiling, stir in the dried fettuccine. Make sure each piece is fully submerged, then cover the pot again. Allow it to boil for about 5 to 6 minutes, checking occasionally.
While waiting, zest and juice the lemons. You’ll need about 1/3 cup of lemon juice for the dish.
After the initial cooking time, remove the lid and take a moment to test the pasta. It should be close to perfect, with a little liquid remaining at the bottom of the pot.
Now, stir in the minced garlic, the lemon zest, and the lemon juice. Simmer this mixture for another 1 to 3 minutes.
Next, it’s time to enrich the dish. Add 1 cup of ricotta cheese, ½ cup of Parmesan cheese, and ½ cup of fresh basil leaves. Stir gently until the cheeses melt into the remaining pasta water, forming a creamy sauce.
Give it a taste and season with salt and pepper as needed. If you desire more acidity, feel free to add additional lemon juice at this stage.
To serve, plate the pasta on a large platter. Scoop the remaining ricotta cheese over the top and sprinkle additional fresh basil leaves for color and flavor.
Enjoy your Lemon Ricotta Pasta warm, savoring the delightful flavors and the joy of cooking!
