Bring a large pot of well-salted water to a boil and cook the bucatini according to the package instructions until just shy of al dente.

Reserve about 1½ cups of pasta water, then drain the pasta.

Heat olive oil in a large skillet over medium heat. Add the shallot and a pinch of salt and cook for about 2 minutes until softened.

Add the garlic and cook for about 30 seconds until fragrant.

Pour in about ½ cup of pasta water and bring to a gentle simmer.

Add the asparagus pieces to the skillet and cook about 2 minutes until bright green and just tender.

Add the drained bucatini to the skillet along with the ricotta, parmesan, zest of 1 lemon, and the juice of 1 lemon.

Toss vigorously so the ricotta loosens with the pasta water and creates a creamy sauce that coats the pasta. Add additional pasta water a splash at a time until silky and glossy.

Taste and adjust with additional lemon juice, parmesan, salt, black pepper, and optional white pepper if using.

Serve in bowls and finish with the remaining lemon zest, chopped chives, chopped basil, extra parmesan, and a drizzle of olive oil.