Lemon Ricotta Fettuccine
Serves 410 mins prep10 mins cook
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.
0 servings
What you need
Instructions
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!View original recipe