Lemon Ricotta Pasta

Kosher salt
1 lb. bucatini or spaghetti
1 c. ricotta
1/2 c. freshly grated Pecorino or Parmesan, plus more for serving
1/2 c. extra-virgin olive oil
Zest and juice of 1 lemon
Freshly ground black pepper
Pinch crushed red pepper flakes
Freshly sliced basil (optional

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining. Return to pot.

In a medium bowl, stir together ricotta, Pecorino, oil, and lemon zest and juice. Season with salt, pepper, and red pepper flakes. Add mixture to pasta along with 1/4 cup reserved pasta water and toss, adding more pasta water as needed to coat the noodles.

Top with basil (if using), Pecorino, and a drizzle of oil