Spaghetti with Garlic, Oil, Chili and Ricotta

Method

1. Heat a generous amount of olive oil in a pan.
2. While the oil heats, slice plenty of garlic and chop fresh chili peppers (3-4 or to taste).
3. Add the sliced garlic and chopped chili to the hot oil. Fry for about 1 minute, then turn off the heat. The residual heat will continue to cook them without burning.
4. In a bowl, combine fresh ricotta with a bit of grated Parmesan. Mash and mix with a fork until smooth.
5. Add the ricotta mixture to the pan with the oil, garlic, and chili. Stir gently to incorporate.
6. Meanwhile, cook spaghetti in boiling salted water until al dente.
7. Just before draining, reserve some pasta water. Add a splash of the pasta water to the ricotta mixture in the pan to loosen it.
8. Drain the spaghetti and transfer it to the pan. Toss well over low heat for the last minute of cooking, allowing the pasta to absorb the sauce.
9. Serve immediately, topping with additional fresh ricotta and grated Parmesan.