Bring a large pot of water to boil over high heat. Add salt to taste. Cook <quantity>160<unit>g</unit></quantity> of fusilli to al dente following the manufacturer's instructions

Grind <quantity>1<unit>tsp</unit></quantity> of black pepper finely in a mortar and pestle

Drain the cooked pasta into a bowl, reserving the liquid. Add <quantity>200<unit>g</unit></quantity> of sheep ricotta

Add <quantity>⅓<unit>cup</unit></quantity> of the cooking water. Stir to soften the ricotta and emulsify

Plate the pasta and top with black pepper to taste

Grate lemon zest to taste and garnish with parsley leaves to taste. The fusilli with sheep ricotta & lemon is ready

Enjoy!