In a medium mixing bowl, mash the fresh ricotta until smooth. Add the zest of 1½ organic lemons, a good pinch of salt, and freshly cracked black pepper. Tear in basil leaves and mix everything together.

Stir in half of the grated Parmigiano Reggiano into the ricotta mixture until creamy. If too dense, add a splash of milk for a velvety consistency.

Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

Drain the pasta and return it to the pot over low heat. Add the ricotta mixture and half of the reserved pasta water. Toss gently until well combined and warmed through.

Plate the Lemon Ricotta Pasta and garnish with remaining Parmigiano Reggiano, basil leaves, and a dash of black pepper. Serve immediately.