Lemon Ricotta Linguini with Pancetta and Peas

Dig into a creamy, satisfying meal with this Lemon Ricotta Linguini with Pancetta and Peas. It’s an easy, flavorful dinner ready in about 20 minutes.

Pasta Perfection

Garlic, red onion, fresh lemon, salty parmesan and creamy ricotta make this Lemon Ricotta Linguini with Pancetta and Peas so flavorful and so satisfying. The crisp, salty pancetta and sweet peas add so much taste and texture to this easy midweek meal. It’s quickly becoming a favorite at our house. I know you’ll love it, too!

Quick Tip!

Want dinner ready in record speed? Boil the pasta at the same time you’re making the sauce. This dish is so easy and quick, you’ll be surprised how little time you spend preparing it and how delicious it tastes.

Some of our favorite pasta dishes (like this Sweet Potato Ricotta Gnocchi and Brandon’s Bucatini Bolognese recipe) are definitely a labor of love. But this linguini is easy peasy (get it? peas?) and could not be tastier.

Ingredients and Supplies:

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Linguini pasta – or any long, flat pasta. Fettuccini pasta works great in this recipe too!
• Olive oil – a refined or lighter olive oil is best due to its higher smoke point.
• Uncured diced pancetta – you could use diced thick cut bacon as a substitute for the pancetta if you can’t get pancetta.
• Finely chopped shallot – a great substitute for shallot in this recipe would be finely diced red onion.
• Minced fresh garlic – I love keeping already peeled garlic in a sealed container in our refrigerator for easy use because I believe garlic makes almost every savory dish better!
• Whole milk Ricotta cheese – it’s important to use whole milk ricotta so that the sauce will be creamy. Part-skim ricotta will make the sauce lumpy and grainy.
• Chicken broth (or reserved pasta water)
• Fresh lemon zest
• Fresh lemon juice
• Freshly grated Parmesan cheese
• Kosher salt
• Fresh ground black pepper
• Frozen sweet peas

Supplies:

• Large pot for boiling the pasta
• Large skillet for making the sauce

How to Make Lemon Ricotta Linguini with Pancetta and Peas

• Cook pasta al dente according to package directions. Drain well.
• While the pasta cooks heat the olive oil in a large skillet over medium heat, add the pancetta and cook for 5 minutes or until starting to brown and crisp. Add the chopped shallot and minced garlic, cook for 3 minutes.
• Reduce heat to low and whisk in the ricotta cheese, chicken broth, lemon zest and lemon juice until well incorporated and creamy. 

• Stir in the parmesan cheese until melted. Salt and pepper to taste.
• Add the frozen peas and stir often until the peas are heated through, a few minutes.

• Add in the cooked pasta.

• Stir until well coated in the sauce. If the sauce becomes too thick, add a little more chicken broth or pasta water until of desired thickness.

• Serve garnished with more parmesan cheese and lemon zest.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to three days.

Reheat in a saucepan on the stove over medium-low heat, with a splash of chicken broth, milk or cream. Stir frequently until heated through. Leftovers can also be reheated in a covered microwave-safe dish for 1-2 minutes or until heated through. Covering the dish while you reheat the pasta helps release and retain moisture so the sauce is creamy again.

If you make this Lemon Ricotta Linguini with Pancetta and Peas, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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