Spaghetti in a creamy sauce with cheese

Ingredients:

• 2 tbsp. l. olive oil
• 1 bunch green onions, thinly sliced, white parts separated from green parts
• 0.5 tsp dried oregano
• A pinch of red pepper flakes
• 1 clove garlic, minced
• Zest and juice of 1 lemon
• 340 g spaghettoni (or thick spaghetti)
• 1/3 cup grated Parmesan (about 30 g)
• 1/3 cup whole milk ricotta

Preparation:

1. In a large, heavy-bottomed saucepan (a Dutch oven or any large pot works well here), heat the olive oil over medium-high heat. Add the white parts of the green onions, 1 teaspoon of salt, and a few grinds of black pepper and cook, stirring occasionally, until the onions are softened and beginning to caramelize, 3 to 4 minutes. Add the oregano, red pepper flakes, and garlic and cook, stirring, until the garlic is softened and fragrant, about 1 minute.
2. Add lemon juice, 5.5 cups of water, 1 teaspoon of salt, and a few grinds of black pepper to the pan, scraping up any browned bits. Place the spaghetti in the pan and spread it out as widely as possible. Bring the water to a boil and cook, stirring frequently to prevent the pasta from sticking to the bottom of the pan, until al dente and almost all the water has evaporated, 10–12 minutes.
3. Turn off the heat and stir in the Parmesan, ricotta, and lemon zest. Stir until the cheeses are melted and the sauce is creamy, about 1 minute. Divide the pasta among 4 bowls and sprinkle each serving with green onions and freshly ground black pepper.