Spaghettini With Lemon And Ricotta

• 12 ounces spaghettini
• 3/4 cup ricotta homemade, or good quality fresh whole-milk ricotta
• 1 1/2 tablespoons EVOO
• 2 lemons
• ricotta Homemade
• 4 cups whole milk
• 1 cup heavy cream
• 3/4 cup buttermilk
• 1 tablespoon fresh lemon juice

1. Heat a large saucepot of salted water to boiling on high. Add spaghettini; cook 6 minutes or until tender but still firm to the bite, stirring occasionally. Drain, reserving 1/2 cup cooking water.
2. Meanwhile, in large bowl, mix ricotta, oil and 1/2 teaspoon freshly ground pepper. Finely grate peel of 1 lemon; stir into ricotta. Season with kosher salt.
3. Add spaghettini to ricotta mixture; stir well, adding reserved cooking water if needed. Season to taste.
4. Divide pasta among 4 plates. Finely grate peel of remaining lemon over pasta; serve immediately.
5. HOMEMADE RICOTTA: In a large heavy saucepot, combine milk, cream, buttermilk, and lemon juice; cook on medium 25 minutes or until the mixture has reached 160 degrees F, stirring occasionally to prevent scorching. The mixture will begin to separate into milky cheese curds and watery whey.
6. Line strainer with cheesecloth and set it over a medium bowl. Pour milk mixture into strainer; refrigerate about 2 hours or until most of the liquid has drained from the cheese. The texture of the cheese will depend on draining time; for firmer texture, drain cheese for as long as overnight.
7. Remove ricotta from cheesecloth; transfer to airtight container. Refrigerate until ready to use, up to 5 days.

spaghettini, ricotta homemade, evoo, lemons, ricotta homemade, milk, heavy cream, buttermilk, lemon juice

Taken from www.yummly.com/recipe/Spaghettini-with-Lemon-and-Ricotta-1187968 (may not work)