Mash the ricotta cheese in a bowl and then add the grated zest from the lemon (I used all the zest from one lemon), most of the basil leaves torn into pieces, a pinch of salt and a pinch of black pepper.

Add half of the grated Parmigiano Reggiano cheese to the ricotta mixture, stirring until combined. If your sauce feels too dense, incorporate a splash of milk to achieve a dip-like consistency.

In a large pot, cook your chosen pasta to al dente in boiling, salted water as per the package's directions. Before draining, save about a cup of pasta water.

Once drained, transfer the pasta back to the pot or a large bowl. Add the creamy ricotta mixture and pour in half of the reserved pasta water, combining gradually.

Mix until you achieve a velvety sauce, adding more pasta water if necessary to get the desired consistency.

Plate immediately, finishing with a dash of black pepper, a sprinkle of the remaining Parmigiano Reggiano, and the reserved basil leaves. Buon appetito!