1-Start: Start by bringing a large pot of salted water to a boil and add 1 pound of short ribbed pasta, such as gemelli or penne. Cook it until al dente based on the package instructions, then reserve 1 cup of the pasta cooking water before draining.

2-Mix: In the same pot, mix 1 cup whole-milk ricotta (8 ounces), 1 cup freshly grated Parmesan or pecorino (2 ounces), 1 tablespoon freshly grated lemon zest, 1/4 cup lemon juice (from 1 to 2 lemons), 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir everything well to combine.

3-Add and Serve: Add 1/2 cup of the reserved pasta cooking water to make a smooth sauce, then return the drained pasta to the pot. Stir vigorously to coat the noodles, adding more reserved water as needed for the right consistency. Serve in bowls topped with extra grated Parmesan, black pepper to taste, red-pepper flakes if you like heat, and 1/4 cup thinly sliced or torn basil leaves for a fresh touch.