Step 1: Bring a large pot of salted water to a rolling boil. Add your pasta of choice and cook according to package directions until al dente. Before draining, make sure to reserve about 1 to 1.5 cups of the starchy pasta water. This is crucial for the sauce! Drain the pasta and set aside.
Step 2: While the pasta is cooking, prepare your sauce. In a large skillet or Dutch oven (that's big enough to hold the pasta later), melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
Step 3: Reduce the heat to low. Add the whole milk ricotta cheese, lemon zest, and about half of the lemon juice (start with 2 tablespoons). Stir gently to combine. Season with a generous pinch of salt and freshly ground black pepper. Taste and adjust the lemon juice if you desire more tang.
Step 4: Add the cooked, drained pasta directly into the skillet with the ricotta mixture. Pour in about 1/2 cup of the reserved pasta water. Toss vigorously with tongs, allowing the sauce to coat the pasta. The starch from the pasta water will help create a beautiful, creamy emulsion. If the sauce seems too thick, add more pasta water, a tablespoon at a time, until it reaches your desired consistency. The goal is a luscious sauce that coats the pasta, not a watery soup.
Step 5: Stir in the grated Parmesan cheese and fresh parsley. Toss again until everything is well combined and the Parmesan has melted into the sauce.
Step 6: Serve immediately in warm bowls. Garnish with extra lemon zest, a sprinkle of fresh parsley, and a final grating of Parmesan cheese. A drizzle of good quality olive oil can also add a lovely finishing touch. Enjoy!