Creamy Lemon Ricotta Pappardelle with Crispy Prosciutto & Peas

This creamy lemon ricotta pappardelle with crispy prosciutto and sweet peas is a bright, elegant pasta dinner that comes together in just fifteen minutes.

The silky sauce is made with whole milk ricotta, butter, fresh lemon, and Parmigiano Reggiano, while the crispy prosciutto adds a savory crunch. Sweet peas bring a pop of color and sweetness, making every bite a perfect balance of creamy, tangy, salty, and sweet.

This recipe turns a handful of simple ingredients into a restaurant-quality pasta dish that feels special enough for a weeknight and impressive enough for company.

Fresh pappardelle ribbons are tossed in a luscious lemon ricotta sauce, then topped with crispy prosciutto shards and sweet green peas. The whole thing comes together in just 15 minutes, making it an ideal last-minute dinner that doesn't skimp on flavor or elegance.

Ingredients

Why this recipe works

The magic of this dish lies in the silky lemon ricotta sauce. Whole milk ricotta provides a rich, creamy base that is lightened with lemon juice and zest, while butter and starchy pasta water help emulsify everything into a glossy sauce that clings to the wide pappardelle ribbons.

The starch from the pasta water is key—it binds the sauce together and gives it a luxurious texture without any heavy cream.

Crispy prosciutto adds a salty, savory crunch that contrasts beautifully with the creamy sauce and sweet peas. Cooking the prosciutto in a dry skillet renders its fat and transforms it into brittle, crackling shards that shatter with every bite.

The peas, cooked briefly in the pasta water, retain their bright green color and pop of sweetness, balancing the richness of the ricotta and the saltiness of the prosciutto.

Notes and substitutions

Fresh pappardelle is the star here—its wide, ribbon-like shape catches the creamy sauce perfectly. If fresh pasta isn't available, dried pappardelle or tagliatelle work well, though you'll need to adjust the cooking time and reserve more pasta water. Whole milk ricotta is important for the creamiest sauce; part-skim can be used but will be slightly less rich.

Prosciutto di Parma is traditional, but any thinly sliced prosciutto will work. The lemon should be zested and juiced right before using to get the most flavor. Sweet green peas can be fresh or frozen; frozen peas are convenient and cook in the same time as the pasta. The Parmigiano Reggiano adds a nutty, salty depth—grate it fresh for the best melt.

• fresh pappardelle: Use dried pappardelle or tagliatelle; adjust cooking time to package directions and reserve extra pasta water.
• prosciutto di Parma: Substitute with thinly sliced regular prosciutto or even bacon, cooked until crisp.
• whole milk ricotta: Part-skim ricotta works, but the sauce will be slightly less creamy. For a dairy-free version, use a high-quality vegan ricotta and vegan butter and parmesan.
• sweet green peas: Frozen peas are perfect; no need to thaw. You can also use shelled fresh peas; blanch them in the pasta water for 1 minute before adding the pasta.

Equipment

• Large pot for pasta
• Large skillet
• Colander
• Chef's knife
• Cutting board
• Microplane or zester
• Citrus juicer
• Measuring cups and spoons