Generously salt a pot of boiling water and cook your pasta for 10-12 minutes until al dente.

Be sure to reserve 1 cup of the starchy pasta water before draining.

Meanwhile, melt 1 tablespoon of butter into a large skillet over medium heat and add the breadcrumbs. Stir them constantly until they’re toasted and light brown. Remove from the pan and set aside.

If you see any breadcrumbs still in the skillet, carefully wipe them away with a paper towel before you melt the remaining 2 Tablespoons of butter for 5-6 minutes until the butter starts to brown.

Add the chopped garlic and sauté for about 30 seconds until it becomes fragrant.

Stir in the ricotta, parmesan, lemon zest and juice, salt, and pepper.

Use a ladle to reserve 1 cup of the pasta water before draining it.

Add the reserved pasta water to the sauce and stir until well combined and creamy.

Add the pasta and toss until it’s evenly coated with the sauce.

Garnish with crushed red pepper, chopped basil, and toasted breadcrumbs before serving warm.