Ingredients
600 g of Strigli
300 g of ricotta
80 g of pecorino (if desired)
1 lemon
Salt to taste
white pepper q.b. b.

Preparation
Boil the currycombs in plenty of salted water.
In the meantime, dissolve the ricotta with two tablespoons of water
of cooking the same pasta, add the grated lemon zest, season everything with salt and white pepper to your liking. Now remove the diced pecorino and add it to the ricotta. Drain the Strigli and season them with the ricotta sauce. Serve them immediately.