- 500 g penne
- 250 g butter
- 250 g ricotta
- 2 lemons, zested and juiced
- sea salt and freshly ground black pepper, to taste
1. Cook the pasta in boiling, salted water until al dente. Drain.
2. Heat the butter in a small pan over a medium heat until caramel brown, this should take about 15 minutes.
3. Pour the pasta onto a large platter, then toss through the brown butter, ricotta and lemon juice. Top with the lemon zest and season to taste.