A light and refreshing Lemon Ricotta Fettuccine that's airy and creamy, with a zesty kick from lemon juice and zest, balanced with the saltiness of Pecorino Romano.
1: Bring water to boil and salt it as the ocean; drop your fettuccine and cook until al dente according to package directions.
2: Mix ricotta with lemon zest and juice, garlic, salt, and pepper.
3: Once pasta has cooked, mix it with the zesty ricotta, grated Pecorino Romano, and pasta water; mix well and devour!
