Crispy Basque Lemon Ricotta

Method

1. Start by prepping your dried pasta, olive oil, garlic so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the yellow onion and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the lemon ricotta and let it crispy, undisturbed, so it takes on real color before you stir.
4. Fold in the garlic and season generously; give everything a minute to come together.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a drizzle of olive oil right before serving.
7. Serve warm, ideally with something to soak up the sauce.