Sort ingredients
dominique
QR Code
Listen
Pdf
Bring a large pot of generously salted water to a boil. Add the Rummo spaghetti to the pot and cook for 10 minutes before straining. Reserve 1 cup of the pasta water towards the end of cooking.
In a small pan over medium heat, cook the pancetta until crispy. Add the breadcrumbs and stir to coat. Continue cooking until the breadcrumbs are golden brown, stirring a couple of times, about 5 minutes. Remove from heat and set aside.
In a large bowl, add the ricotta, lemon zest, lemon juice, grated Parmesan, grated garlic, and pepper.
Add ½ cup of the reserved pasta water and whisk until the sauce is creamy and well combined. If the sauce seems too thick, add a couple more tablespoons of pasta water at a time until it reaches your desired consistency.
Add the peas to the sauce and stir to combine. Add the spaghetti to the sauce and gently toss, until the pasta is well coated.
Divide the pasta into 4 serving bowls and top with the pancetta breadcrumbs and chopped parsley. Serve immediately.