Bring a large pot of water to a rolling boil. Add 1 tbsp (15g) of kosher salt. Drop in 1 lb (450g) of spaghetti noodles and cook until al dente, subtracting one minute from package directions.

In a large mixing bowl, aggressively whisk together 1.5 cups (360g) of whole milk ricotta, 2 tbsp (30ml) of olive oil, minced garlic, 1/2 cup (50g) of parmesan cheese, and the juice of one lemon until it forms a pale, thick paste.

Before draining the pasta, scoop out 1 cup (240ml) of starchy pasta water. Slowly stream half of this hot water into the ricotta mixture, whisking continuously until it forms a thick, velvety, pale-white sauce.

Transfer the hot, drained spaghetti directly into the bowl with the sauce. Toss vigorously with kitchen tongs for 60 seconds. Transfer to rustic bowls and garnish heavily with lemon zest curls, fresh basil, fresh parsley, extra parmesan, and coarse black pepper flakes.