Creamy Lemon Ricotta Pappardelle with Crispy Prosciutto & Peas Tips, FAQ & printable recipe

Tips for success

For the best texture, use fresh pasta if you can find it—it cooks in minutes and has a tender, silky bite that dried pasta can't match.

If using dried, cook to al dente according to the package and reserve more pasta water than you think you'll need. The sauce should be loose enough to coat the pasta but not watery; add the pasta water gradually.

To get the crispiest prosciutto, make sure the skillet is hot before adding the slices, and don't move them too much. Let them sizzle undisturbed until deeply browned, then flip.

Crumble them into shards just before serving to keep them crunchy. If you're making this for guests, you can crisp the prosciutto ahead and keep it in an airtight container for a few hours.

Variations

• Add Chicken or Shrimp: For extra protein, add sliced grilled chicken or sautéed shrimp. Cook the protein separately and toss with the pasta at the end. This turns the dish into a heartier main course.
• Use Asparagus Instead of Peas: Substitute the peas with thin asparagus spears, cut into 2-inch pieces and blanched in the pasta water for 2 minutes before adding the pasta. The asparagus adds a similar bright green color and a slightly different texture.
• Make it Vegetarian: Omit the prosciutto entirely or replace it with crispy roasted chickpeas or toasted breadcrumbs for a satisfying crunch. The dish remains creamy and flavorful without the meat.
• Spicy Lemon Ricotta: Add a pinch of red pepper flakes or a small minced fresh chili to the sauce along with the lemon zest. This adds a gentle heat that contrasts with the creamy ricotta and sweet peas.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days. The sauce will thicken; loosen with a splash of water or broth when reheating.

Freezer

Freezing is not recommended as the creamy sauce may separate and the pasta will become mushy.

Reheat

Reheat gently in a skillet over medium-low heat, adding a splash of water or pasta water to restore the silky texture.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will thicken as it cools; when reheating, add a splash of water or broth to loosen it. The prosciutto will lose its crunch, so it's best to add fresh crispy prosciutto when serving leftovers.

The lemon ricotta sauce can be made up to a day ahead and stored in the refrigerator. When ready to serve, reheat the sauce gently in a skillet, adding a splash of pasta water to loosen it.

Cook the pasta fresh and toss with the reheated sauce. Crisp the prosciutto just before serving to maintain its texture.

Serving ideas

Serve the pappardelle immediately after tossing, while the sauce is silky and the prosciutto is crunchy. Divide among warm bowls and finish with a shower of Parmigiano Reggiano and cracked black pepper. A side of crusty bread or a simple green salad would round out the meal beautifully.

This dish is elegant enough for a dinner party but quick enough for a weeknight. Pair it with a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the lemon and ricotta.

For a more substantial meal, add grilled chicken or shrimp on the side, though the pasta is satisfying on its own.

Frequently asked questions

Recipe card

Creamy Lemon Ricotta Pappardelle with Crispy Prosciutto & Peas

Prep 5 minCook 10 minTotal 15 minServes 4

Ingredients

• 12 oz fresh pappardelle pasta
• 1 cup whole milk ricotta cheese
• 1 cup sweet green peas (fresh or frozen)
• 6 slices prosciutto di Parma
• 1 lemon, zested and juiced
• 2 tbsp butter
• 1/2 cup grated Parmigiano Reggiano
• 1/2 cup starchy pasta cooking water
• Freshly cracked black pepper, to taste

Instructions

1. Lay the prosciutto slices in a dry large skillet over medium heat. Cook until deeply crimson and brittle, about 3-4 minutes, flipping once. Transfer to a cutting board and let cool briefly, then crumble into crunchy shards. Meanwhile, bring a large pot of generously salted water to a boil. Add the fresh pappardelle and sweet peas, cooking for 3 minutes until the pasta is al dente. Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and peas.
2. In the same large skillet (wipe out any excess fat if needed, but leave a little for flavor), add the butter and let it melt over medium heat. Whisk in the whole milk ricotta, lemon zest, lemon juice, and grated Parmigiano Reggiano. Gradually pour in the hot pasta water while whisking constantly, until a silky, creamy citrus sauce forms. Season with a pinch of salt if desired, but remember the prosciutto and parmesan are salty.
3. Add the drained pappardelle and peas to the skillet with the sauce. Use tongs or a pasta fork to toss everything together, coating the wide ribbons evenly with the creamy lemon sauce. If the sauce seems too thick, add a splash more of the reserved pasta water to loosen it to a silky consistency.
4. Remove the skillet from the heat. Sprinkle the crispy prosciutto shards over the pasta, then finish with a generous amount of freshly cracked black pepper. Give the pasta one final gentle toss to distribute the prosciutto, or leave it on top for a dramatic presentation.
5. Divide the pappardelle among warm bowls or plates. Garnish with an extra sprinkle of Parmigiano Reggiano and a little more cracked pepper if desired. Serve right away while the sauce is silky and the prosciutto is crunchy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

25 g

Carbohydrates

65 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.