Bring a large pot of salted water to a boil over high heat. Add 12 ounces of your favorite pasta and cook according to package instructions until al dente, usually around 8–10 minutes. Reserve about 1 cup of the starchy pasta water, then drain.

In a large mixing bowl, combine 1 cup of fresh ricotta cheese, the zest of one lemon, and half a cup of grated Parmesan cheese. Blend until smooth and creamy.

Gradually whisk in 3 tablespoons of extra virgin olive oil along with the juice of one fresh lemon until silky and well blended.

Add the warm, drained pasta to the ricotta mixture and gently toss until fully coated. Incorporate reserved pasta water gradually until desired consistency is reached.

Season with salt and pepper to taste, and serve immediately, garnishing with additional Parmesan or fresh herbs.