Lemon Ricotta Pasta
This creamy, zesty Lemon Ricotta Pasta is the ultimate quick-fix gourmet meal, made with crispy pancetta, tender noodles, and juicy peas. Ready in 20 minutes!
Ingredients
- 4 large eggs
- ½ cup grated parmesan cheese
- 1 lemon zested and juiced
- 1 teaspoon salt
- 1 cup whole milk ricotta cheese
- 16 oz. linguine or fettuccine, spaghetti, bucatini, farfalle, or orecchiette
- 1 cup cubed pancetta
- 1 ⅓ cup frozen 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
Storage Directions
- Refrigeration: Leftovers keep in an airtight container in the refrigerator or for 3-4 days. I do not recommend freezing, as the creamy sauce can separate and lose its texture when thawed.
- Reheating: Gently reheat ricotta pasta recipes in a saucepan on the stove over low heat with a splash of milk or cream to restore the sauce’s creamy texture. Or warm in the microwave until heated through.
- Heavily salt the pasta water. You need about 1 tablespoon of salt per 4 quarts (16 cups) of water to properly season the noodles; this makes a significant difference in taste and texture!
- Cook noodles al dente. Al dente pasta (firm to the bite) withstands tossing with the other ingredients and absorbs the sauce better. Cook al dente according to packaging directions.
- Zest the lemon before juicing it. Removing the zest from the lemon’s outer peel is much easier when the fruit is whole. Use a zester or grater to remove the outer yellow layer carefully, avoiding the white pith beneath for the best flavor. After zesting, cut the lemon in half and extract the juice.
- Work quickly. After draining the pasta, move fast to toss it with the hot pan ingredients and sauce. The residual heat from the pasta and skillet is essential for thickening the sauce and creating a silky texture.
- Don’t forget to turn off the heat! Right before you add the lemon ricotta pasta sauce to the pan, turn off the heat so the eggs don’t scramble.
- Serve immediately. This pasta is the best hot and fresh so tray it up as soon as the sauce has thickened. Have your side dishes prepared in advance!
Nutrition
Serving: 1/10th of recipeCalories: 320kcalCarbohydrates: 31gProtein: 14gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 7gCholesterol: 102mgSodium: 358mgFiber: 3gSugar: 2g
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