Boil a large pot of salted water. Add spaghetti or fettuccine and cook according to package instructions, typically 8–10 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté 2 cloves of minced garlic for 1 minute until fragrant.

Reduce heat to low and add 1 cup of ricotta cheese, stirring gently for about 2 minutes. Add 1/2 cup of grated Parmesan cheese until creamy.

Zest and juice 1 large lemon, mixing into the cheese mixture. Warm for another minute.

Season with salt and black pepper to taste, stirring to combine.

Reserve 1/4 cup of pasta water, then drain the cooked pasta.

Toss the drained pasta with the ricotta sauce, adding reserved pasta water as needed to reach desired creaminess.

Fold in fresh basil and mix gently.

Serve warm, garnished with additional basil or extra Parmesan if desired.