If you’re looking for a quick, elegant, and ultra-creamy pasta, this Lemon Ricotta Linguini with Pancetta and Peas is the perfect recipe. It combines the richness of ricotta, the saltiness of pancetta, and the freshness of lemon and peas into a beautifully balanced dish. Even better? It’s ready in just 20 minutes, making it ideal for busy weeknights.
🧡 Why You’ll Love This Recipe
- ✔ Ready in under 30 minutes
- ✔ Creamy without heavy cream
- ✔ Perfect balance: salty + fresh + zesty
- ✔ Restaurant-quality but easy at home
- ✔ Great for content (Pinterest + blog)
🛒 Ingredients
- 250 g (8 oz) linguini pasta
- 1 tbsp olive oil
- 100 g (4 oz) pancetta (diced) of beef
- 1 shallot (finely chopped)
- 3 garlic cloves (minced)
- 1 ½ cups whole milk ricotta
- ½ cup chicken broth (or pasta water)
- Zest of 1 lemon
- 2–3 tbsp fresh lemon juice
- 1 cup grated Parmesan cheese
- 1 cup frozen peas
- Salt & black pepper (to taste)
- Extra Parmesan
- Lemon zest
- 👉 Ricotta creates a creamy but light sauce, while lemon enhances freshness and prevents heaviness.
👩🍳 How to Make Lemon Ricotta Linguini
Step 1: Cook the Pasta
Bring salted water to a boil and cook linguini until al dente. Reserve some pasta water, then drain.
Step 2: Cook Pancetta
In a large skillet, heat olive oil and cook pancetta until crispy (about 5 minutes).
Add shallot and garlic, cook until fragrant.
Step 3: Make the Creamy Sauce
- Lower heat and add:
- Ricotta
- Chicken broth
- Lemon zest + juice
- Whisk until smooth and creamy.
Step 4: Add Cheese & Peas
- Stir in Parmesan until melted
- Add peas and cook for 2–3 minutes
Step 5: Combine Everything
Add pasta to the sauce and toss well.
👉 Add pasta water if needed for a silky texture.
Step 6: Serve
- Top with:
- Extra Parmesan
- Fresh lemon zest
- ✔ Serve immediately for best texture and flavor.
🔥 Pro Tips (Important)
- Use whole milk ricotta → smoother sauce
- Don’t overcook pasta → keeps texture perfect
- Add pasta water gradually → controls creaminess
- Balance lemon carefully → avoid too acidic
👉 Lemon in pasta adds brightness and reduces heaviness, making the dish feel lighter.
🥗 Variations
- 🥓 Replace pancetta → bacon or turkey bacon
- 🌱 Vegetarian → remove pancetta + add mushrooms
- 🌿 Add herbs → basil, mint, or parsley
- 🧀 Swap cheese → Pecorino Romano for stronger flavor
🧊 Storage & Reheating
- Store in fridge: up to 3 days
- Reheat with:
- Splash of milk or broth
- Low heat (important for texture)
❓ FAQ
Can I use another pasta?
Yes! Fettuccine, spaghetti, or even penne work well.
Can I make it lighter?
Use low-fat ricotta, but texture will be less creamy.
Can I freeze it?
Not recommended — ricotta sauce may separate.
Is pancetta necessary?
No — but it adds a key salty depth.
🧾 Recipe Card (Quick Version)
- ⏱ Prep: 5 min
- 🔥 Cook: 15 min
- 🍽 Servings: 4
Steps:
Cook pasta → cook pancetta → make sauce → add peas → mix → serve