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Creamy Lemon Ricotta Pasta Recipe with Spring Peas and Crispy Pancetta

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A quick and easy pasta dish combining tangy lemon, creamy ricotta, fresh spring peas, and crispy pancetta for a bright, comforting meal perfect for busy weeknights.

Ingredients

Scale
  • 12 oz (340 g) long pasta (spaghetti, linguine, or fettuccine)
  • 1 cup (250 g) whole milk ricotta cheese
  • 1 cup (150 g) fresh or frozen spring peas
  • 4 oz (115 g) diced pancetta
  • 1 large lemon, zest and juice
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • ¼ cup (25 g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Fresh herbs (parsley or basil), optional

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions (usually 9-11 minutes for al dente). About 2 minutes before the pasta is done, add the fresh or frozen peas directly to the boiling water. Reserve 1 cup (240 ml) of the pasta cooking water before draining everything.
  2. While pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook for 5-7 minutes, stirring occasionally, until golden and crispy. Use a slotted spoon to transfer pancetta to a paper towel-lined plate, leaving the rendered fat in the pan.
  3. In the same skillet with pancetta fat, add 2 tablespoons olive oil if needed and toss in the minced garlic. Cook for about 30 seconds to 1 minute until fragrant but not browned.
  4. Lower heat to medium-low. Add the ricotta, lemon zest, and juice to the skillet. Stir gently to combine, then gradually add ½ cup (120 ml) of the reserved pasta water to loosen the sauce. Add more pasta water if needed for consistency.
  5. Add the drained pasta and peas to the skillet with the sauce. Toss gently but thoroughly to coat everything evenly. Season with salt and freshly ground black pepper to taste.
  6. Stir in the grated Parmesan and the crispy pancetta. If using, sprinkle chopped fresh herbs over the top.
  7. Serve immediately, optionally adding a drizzle of extra virgin olive oil or lemon wedges on the side.

Notes

Do not overheat the ricotta sauce to prevent curdling; add pasta water gradually to achieve a silky texture. Cook peas in the last 2 minutes of pasta cooking for perfect tenderness. Pancetta should be cooked slowly over medium heat for crispiness without chewiness. Vegetarian version can use toasted pine nuts or breadcrumbs instead of pancetta. Gluten-free pasta can be used to make the dish gluten-free.

Nutrition

Keywords: lemon ricotta pasta, creamy pasta, spring peas, pancetta, quick pasta recipe, easy dinner, comfort food, vegetarian option, gluten-free pasta

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