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Lemon Ricotta pasta

Lemon is an important ingredient in an Italian casa. You can make a nice Limoncello, give a kick in a torta della nonna, season a green insalata, make a nice fruit salad macedonia, drink with water in the morning to purify what you ate the day before and foremost with linguine!

Lemon Ricotta pasta serves 3-4


- 1 package (500g) of bucatini pasta

- 150g of ricotta

- 2 tablespoons of olive oil

- Freshly grated pecorino (to your liking)

- The juice and zest of 1 lemon

- 1 teaspoon of salt (or to taste)

- 1 teaspoon of pepper

- A pinch of chili flakes

- Sliced basil leaves

Tip: Add pasta water if the sauce is too thick

Serve: with cut up basil leaves and grated pecorino + olive oil

This fresh Lemon Ricotta pasta was made by these two entangled spahetties after a nice trip to Serralunga.




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