Description
Lemon Ricotta Linguini with Pancetta and Peas is a creamy, flavorful pasta dish combining tender linguini with a rich ricotta and lemon sauce, crispy pancetta, sweet peas, and a generous sprinkle of Parmesan cheese. A perfect balance of savory, tangy, and fresh flavors for a delightful weeknight dinner.
Ingredients
Scale
Pasta
- 1/2 pound (8 ounces) linguini pasta
Sauce & Protein
- 1 tablespoon olive oil
- 1 cup uncured diced pancetta (4 ounces)
- 1/4 cup finely chopped shallot
- 3 cloves garlic, minced
- 1 (15 ounce) container whole milk Ricotta cheese (about 1 and 3/4 cup)
- 1/2 cup chicken broth (or reserved pasta water)
- Zest of a large lemon
- 3 tablespoons fresh lemon juice
- 1 cup freshly grated Parmesan cheese, plus more for garnishing
Vegetables & Seasoning
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 cup frozen sweet peas
- Lemon zest, for garnishing
Instructions
- Cook Pasta Al Dente: Bring a large pot of salted water to a boil and cook the linguini pasta according to package directions until al dente. Drain the pasta well and set aside, reserving some of the pasta water for later.
- Cook Pancetta and Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook for about 5 minutes until it begins to brown and crisp. Then add the finely chopped shallot and minced garlic and sauté together for another 3 minutes until fragrant and softened.
- Make the Lemon Ricotta Sauce: Reduce the heat to low. Whisk in the ricotta cheese, chicken broth (or reserved pasta water), lemon zest, and lemon juice into the skillet until the mixture is smooth, creamy, and well combined. Then stir in the freshly grated Parmesan cheese until melted into the sauce. Season with kosher salt and freshly ground black pepper to taste.
- Add the Peas: Stir in the frozen sweet peas, and cook while stirring frequently until the peas are heated through and tender, about 3-4 minutes.
- Toss Pasta with Sauce: Add the drained linguini pasta to the skillet with the sauce and toss until the pasta is fully coated. If the sauce is too thick, gently add more chicken broth or reserved pasta water gradually until you reach your desired sauce consistency.
- Serve: Plate the pasta and garnish with additional Parmesan cheese and lemon zest for a fresh, bright finish. Serve immediately for best flavor and texture.
Notes
- Reserve some pasta water before draining, as it can help adjust the sauce thickness.
- Whole milk ricotta offers the creamiest texture; you can substitute part-skim for a lighter option but sauce may be less rich.
- Use fresh lemon juice for the best bright flavor instead of bottled lemon juice.
- For a vegetarian version, omit pancetta and add sautéed mushrooms or extra peas.
- Make sure not to overcook the peas; they should remain bright green and tender.
