Boil the pasta: Bring a large pot of well-salted water to a boil and cook the pasta according to the package directions until al dente. Before you drain it, scoop out about 1 1/2 cups of the starchy pasta water and set it aside.

Whisk the ricotta sauce: While the pasta cooks, whisk the ricotta, parmesan, lemon zest, lemon juice, olive oil, grated garlic, salt, and pepper together in a large bowl until smooth.

Loosen it with pasta water: Whisk in about 1/2 cup of the hot pasta water, a little at a time, until the sauce is silky and pourable. The heat takes the raw edge off the garlic and helps the ricotta smooth out.

Toss the pasta in: Add the hot drained pasta to the bowl and toss hard with tongs for a full minute. Keep adding pasta water a splash at a time until the sauce turns glossy and coats every noodle instead of clumping.

Finish and serve: Taste and adjust the salt and lemon. Top with fresh basil, extra parmesan, and red pepper flakes if you like a little heat, and serve right away while it's warm and creamy.