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An extreme close-up of Lemon Ricotta Spaghetti on a fork, showing the creamy texture of the sauce and specks of black pepper and lemon zest.

Lemon Ricotta Spaghetti: The Creamiest, Easiest Weeknight Pasta

Discover the ultimate Lemon Ricotta Spaghetti, a restaurant-quality dish ready in under 20 minutes. This recipe features a no-cook, ultra-creamy sauce made with whole milk ricotta, zesty lemon, and savory Parmesan for an unforgettable weeknight meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Spaghetti or other long pasta
  • 15 oz Whole Milk Ricotta Cheese Do not use part-skim
  • 1 cup Parmesan Cheese freshly grated, plus more for serving
  • 2 Lemons zest and juice
  • 2 cloves Garlic finely minced
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly cracked
  • 1/4 cup Fresh Basil or Parsley chopped, for garnish

Equipment

  • 1 Large pot For boiling pasta
  • 1 Large Serving Bowl For mixing the sauce and pasta
  • 1 Colander

Method
 

  1. Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to package directions for al dente. Before draining, reserve at least 1 cup of the starchy pasta water.
  2. While the pasta cooks, combine the whole milk ricotta, grated Parmesan cheese, lemon zest, lemon juice, and minced garlic in a large serving bowl. Season with salt and pepper and stir to combine.
  3. Drain the pasta and immediately add it to the bowl with the ricotta mixture. Pour in 1/2 cup of the reserved pasta water.
  4. Toss vigorously until the sauce becomes creamy and coats the spaghetti. If the sauce is too thick, add more reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. Garnish with fresh basil or parsley and an extra sprinkle of Parmesan cheese. Serve immediately.

Notes

Use Whole Milk Ricotta: This is the most important tip for a creamy, non-grainy sauce. Do not substitute with low-fat or part-skim ricotta.
Don't Forget the Pasta Water: The starchy water is essential for creating a silky sauce. It helps the sauce cling to the pasta perfectly.
Serve Immediately: This dish is best enjoyed fresh and hot, as the sauce will thicken as it cools.