Ingredients:

  • 1 lb (450g) Bucatini or Spaghetti
  • 1 tbsp (15g) Salt
  • 1 cup (250g) Whole milk ricotta cheese
  • 3/4 cup (75g) Parmigiano Reggiano, freshly grated
  • 2 tbsp (30g) Unsalted butter, softened
  • 2 large lemons, zested and juiced
  • 1/2 tsp (3g) Cracked black pepper
  • 1/4 tsp (1.5g) Salt
  • 2 cups Fresh Arugula or baby spinach

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the bucatini and cook according to package directions, pulling the pasta out 1-2 minutes before the al dente mark. Note: Undercooking slightly prevents the pasta from getting mushy when tossed.
  2. Before draining, dip a measuring cup into the pot and reserve 1 cup (240ml) of the cloudy pasta water. Wait until the water looks slightly milky.
  3. Drain the pasta in a colander and set it aside for just a moment.
  4. In your large mixing bowl, whisk together the ricotta, grated Parmigiano Reggiano, and softened butter. Whisk until the mixture is smooth and combined.
  5. Stir in the lemon zest and lemon juice. Season with the cracked black pepper and a pinch of salt.
  6. Transfer the hot, drained pasta directly into the ricotta mixture while it's still steaming.
  7. Toss vigorously with tongs, adding the reserved pasta water one splash at a time. Continue tossing until the sauce transforms into a glossy glaze.
  8. Fold in the fresh arugula at the very end. Toss for 30 seconds until the greens just start to wilt from the residual heat.