# Components:
→ Pasta
01 - 12 ounces linguine or spaghetti
02 - Salt, for pasta water
→ Sauce
03 - 1 cup fresh, whole-milk ricotta cheese
04 - 2 tablespoons unsalted butter
05 - Zest of 2 lemons, divided
06 - Juice of 1 lemon
07 - 1/4 cup finely grated Parmesan cheese
08 - 2 tablespoons extra-virgin olive oil
09 - Freshly ground black pepper, to taste
→ Garnish
10 - 2 tablespoons lemon-flavored caviar (or regular sturgeon caviar or vegetarian alternative)
11 - 2 tablespoons chopped fresh chives or basil
12 - Extra lemon zest, for serving
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Cook the pasta until it reaches an al dente texture, following package directions. Before draining, reserve approximately 1/2 cup of the starchy pasta water, then drain the pasta thoroughly.
02 - While the pasta is cooking, in a medium mixing bowl, combine the ricotta cheese, 1 tablespoon of the lemon zest, the fresh lemon juice, finely grated Parmesan cheese, extra-virgin olive oil, and a generous pinch of freshly ground black pepper. Whisk until the mixture is thoroughly blended and achieves a smooth, creamy consistency.
03 - In a large skillet, melt the unsalted butter over low heat. Add the drained pasta to the skillet and toss gently to ensure each strand is lightly coated with the melted butter.
04 - Remove the skillet from the heat. Add the prepared ricotta mixture to the pasta. Toss to coat, gradually incorporating the reserved pasta water, a tablespoon at a time, until a silky sauce forms that beautifully coats the pasta.
05 - Divide the sauced pasta among individual serving bowls. Artfully top each portion with a spoonful of lemon zest caviar, a sprinkle of the remaining reserved lemon zest, and a scattering of freshly chopped herbs.
06 - Serve immediately. Offer additional grated Parmesan cheese and freshly ground black pepper at the table, if desired.
