Make sure you scoop out a cup of that salty pasta water before you drain the pot. You'll want to simmer the cream down with lemon, garlic, and rosemary, and then splash in a bit of that cloudy water while tossing the pasta together. It's the secret to getting a glossy sauce that clings to every noodle without turning into a heavy paste.
Save the fresh ricotta for right at the end once the pasta is in the bowls. That cool, milky cheese creates the best contrast against the hot, zesty lemon sauce instead of just melting away into the pan. Give it a quick taste before squeezing any extra lemon over the top, since you want bright flavors that still let the mild ricotta shine through.
