Ingredients:
34 fluid oz of whole milk
1/4 tsp of salt
3 tbs of lemon juice or white vinegar
1 cheesecloth
You can use 2% milk, whole or whole plus heavy cream...(the flavor depends from the contents of the milk's fat you will decide to use, the fattier and fresher the milk is,  the richer the flavor of the ricotta will be). 
Pour a liter of milk (34 fluid oz) in a pot and place it on the stove on medium heat. Once it boils, add a pinch of salt, take it off the heat and add three tbs of lemon juice or white vinegar (this choice will influence the flavor of the final product and it will help to make the milk become lumpy). Stir very well and with three layers of cheesecloth, on a strainer, (which you can find in any grocery store) let the ingredients sit until all the liquid is out. After a few minutes, ring out the cheesecloth and keep it in the fridge for at least two hours. If you like, while you prepare the ricotta to make it a different flavor, you can add black pepper, green onions or red hot peppers. Enjoy! 

 Si puo' usare 2% milk, whole or whole+heavy cream...(il sapore dipende dalla concentrazione di grasso che contiene il latte usato, piu' grasso e' piu' ricco e' il sapore). Di solito un litro di latte o mezzo gallone. Si porta a bollore il latte si aggiunge un po' di sale e dopo 3 minuti si aggiungono 3 t cr s di succo di limone o aceto bianco (anche quello influisce nel sapore) Con tre strati di cheese cloths (si trovano quasi ovunque) adagiati sullo scolapasta si versa il composto grumoso. In tal modo l'acqua si separera dal formaggio. (una variante, a chi piace si puo' aggiungere del pepe e erbette fresche) Dopo qualche minuto si strizza il tutto e si lascia in frigo per 2 ore. Enjoy.

1 pound bucatini or thick stranded spaghetti
1/4 pound (100 g) pancetta or guanciale, diced
1 can diced tomatoes
Half of a small onion, minced
A hot pepper, seeded and shredded (leave it whole if you want to remove it )
1/2 cup olive oil
An abundance (a cup) of freshly grated Pecorino Romano

Preparation:

Set the pasta water to heat, salt it when it boils, and cook the pasta. While this is happening, heat the oil in a skillet, add the diced meat, and cook until the fat starts melting a little, stirring the pieces about. Add the onion, and when it begins to color add the tomato pieces, which should be well drained. Cook, stirring, for 5-6 minutes and add the hot pepper. Drain the pasta while it's still a little al dente, turn it into the skillet with the sauce, cook a minute more, stirring the pasta to coat the strands, and serve, with grated pecorino.

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Courtesy of Miss Tatiana Loi