Pasta with Ricotta and Herbs

In a large stockpot, bring water to a rolling boil. Add 1/2 teaspoon of the salt and spaghetti and cook until quite al dente (hard), about 3/4 done.

While the pasta is cooking, spoon out 1/4 cup of the pasta cooking water. In a food processor or with an immersion mixer, whip the ricotta, the herb, the remaining 1 teaspoon of salt, pepper and 1/4 cup pasta cooking water until creamy. Transfer to a very large nonstick skillet or 6 quart pot.

When the pasta is cooked to quite al dente, drain well, reserving 1 cup of the starchy pasta cooking water. Add the drained pasta to the ricotta cheese in the skillet or pot, along with 1/4 cup of the pasta cooking water and 1/4 cup of the grated cheese. Cook over the highest heat, stirring with a wooden fork to mix well. Add more of the pasta cooking water if the sauce dries out and the pasta isn't cooked. Serve garnished with the remaining grated cheese.