Bring a large pot of water to a rolling boil and salt it generously — it should taste well-seasoned, not bland. Add the orecchiette and cook until 2 minutes shy of al dente, stirring occasionally to prevent sticking. Before draining, reserve 240 ml of the starchy pasta water. Drain and set aside. Do not rinse — the surface starch is essential for emulsifying the sauce.

While the pasta cooks, heat a large skillet over medium heat and add the olive oil. Add the sliced garlic and cook 45–60 seconds until fragrant and just barely golden. Do not let it brown — browned garlic turns bitter fast. Add the spinach, salt, and pepper. Toss continuously for 1–2 minutes until just wilted. The spinach should collapse but stay bright green. Remove from heat if it begins releasing too much liquid — you want wilted, not stewed.

In a large mixing bowl, whisk together the ricotta, Parmesan, lemon zest, lemon juice, and nutmeg (if using). Add 120 ml of warm pasta water and whisk until smooth and creamy. The mixture should loosen into a thick but spoonable sauce. If the ricotta is slightly grainy, keep whisking — friction plus warmth smooths it out.

Add the drained pasta directly into the skillet with the spinach. Remove the skillet fully from heat — this step matters. Pour in the ricotta mixture and toss vigorously for 1–2 minutes. The residual heat from the pasta will warm the ricotta gently while the starch in the pasta water emulsifies everything into a silky coating. If the sauce looks tight or thick, add more pasta water 30 ml at a time, tossing between additions, until glossy and evenly coating each piece. The sauce should cling lightly inside the “ears” of the orecchiette, not pool at the bottom.

Divide among four warm bowls. Finish with extra Parmesan, freshly cracked black pepper, and a small drizzle of olive oil if desired. Serve immediately while creamy and bright.