Bring a large pot of water to a boil and salt it. Add the pasta.
Cook the pasta making sure it's not quite al dente (so about 1 minute less than the cooking time, because you'll be combining in the skillet with the browned butter + lemon sauce and heating together and it will cook a little more).
When there is a few minutes left of pasta cooking time, prep the browned butter sauce.
In a large skillet on medium heat, add the butter. Let it melt and start to brown. When the butter is browned add in the lemon juice and zest. Add in a tablespoon of extra-virgin olive oil.
Drain the pasta, reserving ½ cup of the pasta water.
Dump the pasta into the skillet and stir to combine with the browned butter lemon sauce.
In a large serving bowl, add the ricotta and the grated Parmigiano Reggiano (pecorino also works). Stir it together and add a drizzle of extra-virgin olive oil, and a dash of salt. Add a tablespoon or two of the reserved pasta water to help the ricotta sauce bind with the pasta.
Add the pasta in the buttery lemon sauce to the bowl with the ricotta cheese. Stir it all together to combine. You should have a creamy ricotta sauce. Add a little more pasta water or olive oil, if needed.
Check the salt (add more if needed), and add some freshly ground pepper.
When serving in the bowls, sprinkle on some chopped Italian parsley and a little grated Parmiggiano-Reggiano cheese (optional). Enjoy!