Begin by bringing a large pot of salted water to a rolling boil. Add your preferred pasta, cook until al dente (about 8-10 minutes), reserve a cup of pasta water, drain and set aside.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant.

Stir in the juice and zest of 1-2 lemons into the skillet with the garlic. Simmer gently for 1-2 minutes.

Lower the heat and add the reserved pasta water gradually, whisking continuously. Fold in the whipped ricotta until creamy.

Add the drained pasta to the sauce, toss gently to coat. Cook for an additional minute over low heat.

Remove from heat and fold in 1/2 cup of freshly grated Parmesan cheese. Season with freshly cracked black pepper and adjust salt to taste.