Begin by filling a large pot with water and adding a generous pinch of salt. Bring the water to a rolling boil over high heat, then add your choice of pasta. Cook for about 8–10 minutes, or until al dente, stirring occasionally to prevent sticking. Just before draining, reserve ½ cup of the starchy pasta water, then drain the pasta and set it aside.

In a large skillet, heat a tablespoon of olive oil over medium heat until it shimmers. Add minced garlic and sauté for about 30 seconds, until fragrant but not browned, stirring frequently to infuse the oil with flavor.

Lower the heat and stir in whole-milk ricotta cheese and freshly grated Parmesan into the skillet with the garlic. Mix in the bright lemon zest and juice, combining everything until creamy and well-blended.

Gradually add the reserved pasta water to the skillet, mixing well until the sauce reaches your desired silkiness.

Taste the sauce and generously season with salt, freshly cracked black pepper, and optional crushed red pepper flakes for a subtle kick.

Carefully toss the drained pasta into the skillet with the sauce. Use tongs or a large fork to gently mix and coat the pasta in the sauce.

Plate the creamy pasta while it’s hot, garnishing with fresh basil or an extra sprinkle of Parmesan, if desired.