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Creamy Lemon Ricotta Pasta Recipe Easy Homemade with Crispy Pancetta and Peas

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Velvety ribbons of ricotta-drenched pasta tangled with bursts of crisp pancetta and jewel-like peas create a creamy, bright, and textured comfort dish perfect for quick weeknight meals.

Ingredients

Scale
  • 12 oz (340 g) spaghetti or linguine, cooked al dente
  • 1 cup (240 g) whole milk ricotta cheese, well drained
  • Juice of 1 large lemon (about 3 tbsp / 45 ml)
  • Lemon zest from 1 lemon
  • ½ cup (120 ml) reserved pasta cooking water
  • 2 tbsp extra virgin olive oil
  • ½ cup (50 g) grated Parmesan cheese
  • Freshly ground black pepper, to taste
  • Sea salt, to taste
  • 6 oz (170 g) diced pancetta, thick-cut
  • 1 cup (150 g) fresh or frozen peas, slightly blanched if frozen
  • 1 clove minced garlic (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) spaghetti and cook until just al dente, about 8-9 minutes. Reserve ½ cup (120 ml) of pasta water, then drain the pasta and set aside.
  2. While pasta cooks, heat a large skillet over medium heat. Add 6 oz (170 g) diced pancetta and cook, stirring occasionally, until golden and crisp, about 6-8 minutes. Remove pancetta with a slotted spoon onto paper towels, leaving rendered fat in the pan.
  3. In the same skillet with pancetta fat, add 1 cup (150 g) peas and 1 clove minced garlic if using. Cook for 2-3 minutes until peas are warmed through and bright green. Remove from heat.
  4. In a large mixing bowl, combine 1 cup (240 g) well-drained ricotta, juice and zest of 1 lemon, 2 tbsp olive oil, and ½ cup (50 g) grated Parmesan. Slowly stir in a few tablespoons of reserved pasta water to loosen the mixture into a creamy sauce — it should be silky but not watery.
  5. Add the warm pasta to the ricotta mixture and gently fold together with a wooden spoon or spatula. Add more pasta water as needed to get a smooth, creamy coating that clings to the noodles.
  6. Fold in the crispy pancetta and sautéed peas, seasoning with sea salt and freshly ground black pepper to taste. Toss lightly to distribute evenly without breaking the pasta strands.
  7. Plate the pasta in shallow bowls and, if desired, sprinkle with extra Parmesan and a few lemon zest curls for garnish. Serve immediately.

Notes

Drain ricotta well before use to avoid watery sauce. Crisp pancetta slowly over medium heat to render fat and achieve crunch without burning. Reserve pasta water to loosen sauce gradually. Toss pasta gently to avoid breaking strands. Season at the end to avoid over-salting.

Nutrition

Keywords: lemon ricotta pasta, creamy pasta, pancetta pasta, peas pasta, easy weeknight dinner, quick pasta recipe, comfort food, spring pasta

Find it online: https://jollyfork.com/creamy-lemon-ricotta-pasta-recipe-easy-homemade-with-crispy-pancetta-and-peas/