Rigatoni with Ricotta and Pepper

Method

1. Cook rigatoni in a large pot of boiling salted water until very al dente. Reserve some pasta water.
2. Toast black peppercorns in a dry pan for a few seconds, then crush them with a mortar and pestle or a knife.
3. In a bowl, combine the fresh sheep's milk ricotta with the crushed pepper. Add a bit of warm pasta water (around 70°C) and stir until the ricotta becomes creamy.
4. Drain the pasta and transfer it to the ricotta mixture. Toss to coat.
5. Sprinkle generously with grated Pecorino Romano and mix.
6. Finish with a grating of lemon zest. Serve immediately.