Spaghetti with Creamy Ricotta Sauce: Weeknight Wow

You know that meal that tastes restaurant-level but takes less time than scrolling TikTok for dinner ideas? This is it.

Silky ricotta, glossy olive oil, and a hit of lemon cling to spaghetti like a designer suit—no heavy cream required. It’s rich without being heavy, fast without being basic, and affordable without tasting cheap.

Make it once, and you’ll wonder why you ever paid $22 for a bowl of pasta.

Why Everyone Loves This Recipe

It’s comfort food with a clean finish—creamy, bright, and aromatic. The ricotta creates a luscious sauce that hugs every strand without weighing you down.

Lemon zest, garlic, and black pepper add serious flavor with minimal effort. And because the sauce builds off hot pasta water, you get that glossy “chef’s kiss” texture at home.

Servings, Prep time, Cooking time, Calories

Servings: 4
Prep Time: 10 minutes
Cooking Time: 12 minutes
Estimated Calories: ~520 per serving

What You’ll Need (Ingredients)

12 oz (340 g) spaghetti
1 cup whole-milk ricotta (good quality, smooth)
1/2 cup finely grated Parmesan (plus more for serving)
1 large lemon (zest and 1–2 tbsp juice)
2–3 tbsp extra-virgin olive oil
2 cloves garlic, very finely minced or grated
1/2 tsp crushed red pepper flakes (optional but recommended)
Freshly ground black pepper (generous)
Kosher salt
1/2 cup reserved pasta water (more as needed)
1/4 cup chopped fresh basil or parsley (for garnish)
Optional add-ins: 1 cup baby spinach, 1/2 cup peas, or crispy pancetta

Easy-to-Follow Instructions

Salt your water like the ocean. Bring a large pot of water to a rolling boil and add a generous handful of kosher salt.
This is your only chance to season the pasta itself.
Cook the spaghetti. Drop in the pasta and cook until just shy of al dente, usually 1 minute less than package directions. Before draining, reserve at least 1 cup of the starchy pasta water.
Build the flavor base. In a large skillet or wide pot over low heat, warm the olive oil.
Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant—don’t brown the garlic unless you like drama.
Make the ricotta mixture. In a bowl, whisk ricotta, Parmesan, lemon zest, a squeeze of lemon juice, a few tablespoons of hot pasta water, and a big grind of black pepper.
You want a loose, creamy consistency—not paste.
Combine pasta and sauce. Add drained spaghetti to the skillet with the garlic oil. Pour in the ricotta mixture and toss vigorously, loosening with more pasta water a splash at a time until it’s glossy and coats every strand.
Taste and adjust. Add salt, pepper, and more lemon juice to balance the richness.
If using spinach or peas, fold them in now until just wilted and warm.
Finish and serve. Kill the heat. Top with extra Parmesan, chopped herbs, and another swirl of olive oil.
Plate immediately while it’s at peak silkiness.

Best Ways to Store

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet with a splash of water or milk to restore creaminess. Microwaves work, but add liquid first and stir halfway.
Freezer: Not recommended—ricotta can turn grainy.
FYI, this dish shines fresh.

What’s Great About This

Fast and fancy: 20 minutes, zero culinary degree required.
Lighter than Alfredo: Creamy without heavy cream—thank you, ricotta.
Budget-friendly: Pantry staples pull more than their weight.
Flexible: Add greens, protein, or switch pasta shapes—no one’s mad.
High payoff: Minimal effort, maximum “who made this?” reactions.

Nutrition Stats

Approximate per serving: 520 calories, 20g fat, 62g carbs, 24g protein, 3g fiber, and about 780mg sodium (varies by salt and cheese). Ricotta adds calcium and a solid protein boost, while olive oil brings heart-friendly fats.

If you toss in peas or spinach, you’ll add fiber, folate, and vitamin K—basically, your pasta just got smarter.

Common Mistakes to Avoid

Skipping the pasta water: It’s liquid gold. No starch, no silk.
Overheating the sauce: High heat can split ricotta.
Keep things gentle.
Under-salting the water: The sauce can’t fix bland pasta. Season early.
Adding lemon too late: Balance is key; add and taste during tossing, not after plating.
Using gritty ricotta: If yours is grainy, whisk it or blitz briefly for smoothness.

Recipe Variations

Green Machine: Fold in a handful of spinach and a cup of peas during the final toss.
Lemony Peppercorn: Add extra zest and a teaspoon of crushed peppercorns for a cacio e pepe vibe.
Herb Garden: Swap basil for mint and parsley, then finish with a lemon-mint gremolata.
Crispy Pancetta: Render 4 oz pancetta until crisp; use the fat with olive oil for the garlic step, then toss pieces in at the end.
Gluten-Free: Use GF spaghetti and reserve pasta water as usual—works like a charm.
Extra Creamy: Stir in 2–3 tablespoons of mascarpone.
Not mad about it.

FAQ

Can I use part-skim ricotta?

Yes, but the sauce will be slightly less creamy. To compensate, add a teaspoon of olive oil or a tablespoon of mascarpone to boost richness and texture.

What if my sauce looks grainy?

Your heat may be too high or the ricotta too thick.

Remove from heat, add warm pasta water a splash at a time, and whisk vigorously until smooth. A quick blitz with an immersion blender also fixes it.

Which pasta shapes work best?

Spaghetti is classic, but bucatini, linguine, or even short shapes like rigatoni hold the sauce well.

IMO, long noodles deliver the most luxurious bite.

How do I make it more protein-forward?

Add grilled chicken, shrimp, or canned white beans. You can also increase ricotta to 1 1/4 cups and bump Parmesan by 2 tablespoons for extra protein and flavor.

Can I make the sauce ahead?

You can mix the ricotta, Parmesan, lemon zest, and pepper ahead and refrigerate for up to 24 hours.

Thin with hot pasta water during cooking to revive it to a silky consistency.

Is there a dairy-free option?

Use a high-quality almond or cashew ricotta alternative and a vegan Parmesan-style topping. Choose a robust olive oil and extra lemon to keep the flavor lively.

A Few Last Words

This is one of those recipes that proves simple isn’t boring—it’s smart.

With a few quality ingredients and the magic of pasta water, you get a sauce that’s glossy, balanced, and honestly kind of addictive. Keep ricotta in your fridge and you’re always 20 minutes from greatness.

Now go make your future self proud at dinner.