Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Drain the spaghetti, reserving a small ladleful of the cooking water.
In a saucepan, combine the ricotta, heavy cream, and the " Sainte Lucie" pasta mix. Heat gently while stirring until the mixture is smooth and creamy.
Add the drained spaghetti to the sauce. Stir gently for 1 to 2 minutes over low heat to coat the pasta thoroughly. If necessary, add a little cooking water to make the sauce even creamier.
Add half of the grated Parmesan, then stir one last time.
Divide the spaghetti among the plates and sprinkle with the remaining Parmesan. For even more flavor, add a light pinch of “ Sainte Lucie ” Pasta Seasoning just before serving.
