Follow these steps to create a dish that’s sure to become a family favorite:

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. In a small saucepan over medium heat, combine cranberries and honey. Cook until the cranberries burst and the mixture becomes syrupy, about 5-7 minutes. Remove from heat.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic as it turns bitter quickly.
4. Stir in the cranberry mixture and lemon zest, then add the cooked spaghetti. Toss to combine, adding reserved pasta water gradually until desired consistency is achieved.
5. Remove from heat and fold in ricotta and Parmesan cheese until well incorporated. Season with salt and pepper to taste.
6. Divide the pasta among serving plates, garnishing each with fresh basil leaves and a sprinkle of additional Parmesan if desired.

Remember, the key is to trust your senses, just like my abuela taught me. The aroma and taste will guide you to the perfect balance.