Tender pasta with a creamy and silky lemon ricotta sauce, this Lemon Ricotta Pasta with Peasis a delicious way to celebrate spring!The key of this recipe is to line up the pasta cooking time with the pancetta and peas cooking time so they're both hot when you toss them together! Follow the directions for the best way to time them. Doing this will ensure that eggs in the ricotta sauce cook through and get nice and custardy.Furhtermore, turn off the heat on the pan just before you add the ricotta sauce, as not to scramble the eggs. Work quickly during this step, but don't panic! You'll get the best result when you're focused, yet relaxed.
16oz.linguinelinguine, fettucine, spaghetti, bucatini, or other long pasta
1cupcubed pancetta
1 ⅓cupfrozen green peas
Instructions
Whisk together the eggs, parmesan cheese, lemon zest, lemon juice, salt, and ricotta until smooth in a medium-sized mixing bowl. Set aside.
Bring a stockpot or Dutch oven full of heavily salted water to a boil over high heat. Add the pasta to the water and cook according to package directions.
During the last 8 minutes of the pasta's cooking time: heat a deep 12-inch skillet over medium heat. Add the pancetta and green peas and cook for 5-7 minutes, stirring every 30 seconds or so, until the pancetta is browned and the peas are cooked through.
Drain the pasta when it is al dente (tender and cooked through, but still firm to the bite).
Working quickly, add the hot drained pasta to the hot pan with the peas and pancetta. Keeping the heat on, quickly toss the pasta with the peas until combined. Turn off the heat (but keep the pan on the burner) and immediately pour in the lemon ricotta mixture. Briskly toss the pasta in the sauce until the sauce has thickened, is silky, and evenly coats the pasta.
Serve the pasta immediately with additional parmesan cheese to serve.
Notes
1. Leftovers last covered in the refrigerator for 3-4 days, but are best served fresh. Leftovers do not freeze well. 2. To make this recipe vegetarian, substitute 2 ½ tablespoons olive oil and ½ teaspoon salt for the pancetta. 3. To make this recipe gluten-free, substitute gluten-free pasta for the wheat pasta. 4. Pancetta substitutes: 1 cup guanciale sausage or 1 cup ¼" pieces uncured bacon can work in place of the pancetta.5. Remove just the lemon zest from the lemon, not the white pithy layer underneath, for the best flavor.