Check out your local market for a freshly made ricotta with no gums or stabilizers.  The key to success here is to reserve some of the pasta water which will bind the sauce together.  Black pepper and drizzled extra virgin olive oil to finish.    

Serves 2

Ingredients:

1/2 lb spaghetti

1 cup of very good quality ricotta such as Calabro's Whole Milk Hand Dipped Ricotta

1/4 cup parmigiano, grated

Pasta Water

Extra Virgin Olive Oil 

Black pepper

Kosher salt

Method:

Bring water to a boil in a large sauce pot.  Add salt to water and taste with a spoon.  It should taste like sea water.  Add pasta and cook until al dente.  Using a ladle and small bowl reserve about 2 cups of pasta water (you do not need to use all of this).  Turn off the heat.  Drain pasta into a colander.  Add pasta back to the pot and add ricotta and grated parmigiano.  Mix until combined.   Little by little, pour in some of the pasta water, mixing and tossing with tongs constantly until the cheese emulsifies into a smooth, creamy sauce.  Discard any leftover  pasta water.  Using tongs, pick the pasta up and let any excess sauce drip off and back into the pot then transfer to warmed bowls.  The spaghetti should be evenly coated and not clumpy.  Drizzle with extra virgin olive oil.  Grind some black pepper over it and you're done!  Serve immediately.