Lemon Ricotta Pasta with Crispy Prosciutto

Let’s be honest: Sometimes, you need a dish that’s as comforting as your favorite pair of sweatpants, but with a little more flair. That’s exactly what Lemon Ricotta Pasta with Crispy Prosciutto delivers. It’s creamy, it’s zesty, and that crispy prosciutto? Oh boy, it’s like the cherry on top of your pasta sundae.

Ready to whip up a pasta dish that’ll make you feel like a gourmet chef? (Don’t worry, no fancy culinary school required.) Let’s dive in.

Ingredients: What You Need to Make This Dream Pasta

This dish comes together with just a few ingredients—no need to overthink it. Let’s keep it simple, like a good, uncomplicated relationship. Here’s the list:

The Pasta:

• 12 ounces pasta (spaghetti, linguine, or fettuccine are all great options)
• 2 tablespoons olive oil (the good stuff, extra virgin)
• Salt (for the pasta water)
• Freshly cracked black pepper (to taste)

For the Lemon Ricotta Sauce:

• 1 cup ricotta cheese (whole milk or part-skim, you do you)
• Zest of 1 lemon (because we want that citrus punch)
• 2 tablespoons fresh lemon juice (you’ll get about half a lemon’s worth)
• 1/4 cup grated Parmesan cheese (for that little extra oomph)
• 2 tablespoons heavy cream (optional, but makes it extra dreamy)
• 1 tablespoon olive oil (extra virgin for that je ne sais quoi)
• 1 garlic clove, minced (the secret ingredient to make it sing)
• Salt and pepper (to taste; don’t skimp on the seasoning)
• Fresh basil or parsley (optional, but it looks pretty and tastes fresh)

The crispy prosciutto:

• 6 slices prosciutto (you can also use pancetta if that’s what you’ve got)
• 1 teaspoon olive oil (for frying)

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How to Make This Pasta Magic Happen

Alright, you’ve got your ingredients. Now let’s get cooking! Don’t worry, it’s easier than trying to fold a fitted sheet.

1.Cook the Pasta

1. Start by bringing a large pot of salted water to a boil. Drop in your pasta and cook it according to the package instructions (usually 8-10 minutes). Make sure to reserve about 1 cup of the pasta water before draining—trust me, you’ll want this to help loosen up the sauce later.

2. Make the Lemon Ricotta Sauce

While your pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Toss in the minced garlic and cook it until it’s fragrant—about a minute. Don’t let it burn, or it’ll taste bitter (nobody wants that).
In a separate bowl, combine the ricotta, lemon zest, lemon juice, Parmesan, and heavy cream (if you’re using it). Add salt and pepper to taste. Stir it all together like you’re making a creamy, citrusy cloud.
Add this mixture to the skillet with the garlic. Stir everything together for a couple of minutes until it’s warmed through and smooth. If the sauce feels a bit thick, pour in some of that pasta water you saved earlier. It’ll loosen it up and give the sauce that silky texture we all crave.

3. Crisp the Prosciutto

Now for the fun part—crispy prosciutto! Heat 1 teaspoon of olive oil in a separate pan over medium-high heat. Fry the prosciutto slices for 2-3 minutes on each side, or until they’re crispy and golden.
Remove the prosciutto from the pan, let it cool for a minute, and then break it into smaller pieces. The crunch is what takes this dish from good to chef’s kiss.

4.Combine Everything

Once your pasta is drained, toss it into the skillet with the lemon ricotta sauce. Stir it all together until the pasta is well coated in that creamy, zesty goodness. If it’s looking too thick, add a little more of the pasta water to get it just right.
Top with the crispy prosciutto and garnish with fresh basil or parsley if you’re feeling fancy (or just want to impress your friends).

And boom—you’re done! You’ve got creamy, tangy pasta that’s guaranteed to impress.

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Why This Pasta Is Your New Go-To

Let’s take a second to appreciate why Lemon Ricotta Pasta with Crispy Prosciutto is such a winner.

1. It’s Protein-Packed
   Between the ricotta and the prosciutto, you’re getting a solid dose of protein. This helps keep you full and satisfied without feeling like you just ate a brick.
2. Good Fats, Great Flavor
   Olive oil and ricotta bring in those healthy fats—good for your heart, your skin, and your mood. It’s like giving yourself a little love, one bite at a time.
3. Fresh, Bright Flavors
   The lemon zest and fresh herbs add a burst of freshness that cuts through the richness of the sauce. It’s like a sunny day in your mouth. The crispy prosciutto? It’s the saltiness you never knew you needed.
4. A Quick, Satisfying Meal
   You don’t need hours in the kitchen to make something this flavorful. In about 30 minutes, you’ll have a meal that tastes like it’s been slow-cooked for hours.

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Quick Tips for the Best Lemon Ricotta Pasta

1. Use Fresh Ricotta
   Fresh ricotta makes a world of difference in this dish. It’s smoother, creamier, and just tastes better. If you can find it at your local farmer’s market, go for it.
2. Lemon is Your Friend
   Don’t be shy with the lemon zest and juice. The citrus really brightens up the dish, and you’ll want that zing in every bite.
3. Pasta Shape Matters
   Long pasta like spaghetti or linguine works best here. It allows the creamy sauce to coat each strand perfectly.
4. Want to Make It Veggie-Friendly?
   Skip the prosciutto and toss in some roasted veggies like cherry tomatoes or zucchini. You’ll still get that hearty texture and plenty of flavor.

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In Conclusion: Why You’ll Keep Coming Back to This Pasta

Lemon Ricotta Pasta with Crispy Prosciutto is the kind of dish you’ll want to make again and again. It’s creamy, fresh, and just the right amount of salty with that prosciutto crunch. Plus, it comes together quickly, so you can have a delicious, homemade meal without spending hours in the kitchen.

Give it a try—your taste buds (and your dinner guests) will thank you. And if you try it, drop a comment below and let me know how it turned out. Did you add extra lemon? Got creative with the prosciutto? I’m all ears!

LEARN MORE:

• Try the best lemon ricotta pasta with chicken