Spinach Egg Fettuccine with ricotta and pecorino cheese

Cook the pasta in plenty of boiling water. Place the ricotta in a bowl, fold it in with a wooden spoon, season with a smudge of salt, add a grind of pepper and mix it well. Drain the pasta keeping a few spoonfuls of the pasta’s water aside, which will be used to dilute the ricotta.Toss the pasta in a serving dish and sprinkle it with pecorino cheese, the diluted ricotta, mix well and serve immediately, garnishing to taste with a few thyme leaves.