Easy Ricotta Pancetta Pasta
This quick and easy ricotta and pancetta pasta combines creamy ricotta cheese with crispy pancetta for a simple yet flavor packed sauce! This pasta recipe is ready in 30 minutes for a comforting yet satisfying meal!
When the craving strikes for a comforting pasta dish but you are short on time this quick and easy ricotta and pancetta pasta is the perfect dish to make!
While I love this creamy pancetta broccoli pasta, it results in a few more dishes to wash and this creamy pasta boscaiola and spinach ricotta cannelloni while both creamy and delicious, are a bit more rich in taste.
Ricotta pancetta pasta, though, reminds me of my favorite summertime pasta alla crudaiola. It’s light with simple ingredients like fresh ricotta, al dente pasta and savory pancetta that makes it perfect for any occasion!
Why You’ll Love This Easy Pasta Recipe
- 30 minute meal: This is a quick and easy pasta recipe made with simple ingredients that is ready in 30 minutes!
- Creamy and flavorful: Despite there being no heavy cream in the recipe, ricotta adds the perfect amount of creaminess when added to hot pasta.
- Comforting: Although this pasta with pancetta recipe is light in taste, it is creamy, comforting and satisfying!
Ricotta Pancetta Pasta Ingredients
- Ricotta cheese: Full fat, whole milk ricotta cheese will add rich taste.
- Pancetta: If you cannot find pancetta, chopped bacon also works.
- Olive oil: This will be used to cook the pancetta and also adds another layer of rich taste to the dish.
- Salt and black pepper: Enhances the taste of this pasta dish.
- Cheese: Freshly grated pecorino and freshly grated Parmesan cheese for best taste.
- Thyme: Fresh thyme adds the perfect amount of earthy, herby sweet taste.
Substitutions and Variations
- Bacon ricotta pasta: If you cannot source pancetta, you can also use bacon chopped into smaller pieces.
- Veggies: Make peas and pancetta pasta with some fresh or frozen peas added near the end.
- Spicier: If you like a spicy pasta, add some red pepper flakes to give it a little kick.
- Aromatics: Garlic is always a welcome addition to any pasta dish!
- Fresh lemon: Add a squeeze of fresh lemon juice to give the dish a light and refreshing taste.
- Tomatoes: If you are missing your pasta having tomatoes, you can add in some fresh cherry tomatoes or a drained can of diced tomatoes.
How to Make Easy Ricotta and Pancetta Pasta
To start, cook the pasta al dente in a large pot of salted water according to pasta package directions. Next, pass the ricotta through a sieve into a large bowl, add the salt, pepper, pecorino, parmesan and chopped thyme then stir to combine.
In a small pan over medium-high heat, add olive oil and the pancetta, then cook until golden.
Remove the pancetta with a slotted spoon and place in the bowl with the ricotta mixture. In a large skillet add the cooked pasta, ricotta mixture and a little pasta water, toss to combine. Serve with additional Parmesan or pecorino.
Expert Tips
- Salt your pasta cooking water: This will add so much flavor to your final dish and then remember to reserve some of the pasta water just in case you need it in the final dish. I also like to have some around for rehydrating leftovers.
- Saucier: If you like your pasta sauce thinner, add around 3-4 Tablespoons of reserved pasta water.
- How much pasta to use: Pasta usually doubles in size when cooked, so for this recipe you will need approximately 2 – 2 1/2 cups of dried pasta to make 4 cups cooked.
- Best type of pasta to use: For this recipe I used mezze rigatoni but any short pasta type works like penne, ziti or mezze maniche.
- Garnish: Add some additional pecorino or Parmesan cheese and a drizzle of olive oil to serve.
Recipe FAQs
What is the difference between prosciutto and pancetta?
Prosciutto is a cured Italian meat that resembles ham. Pancetta is more like bacon. Because prosciutto is cured it is already cooked and can be eaten as is like in these Italian antipasto skewers. Pancetta, like bacon, will need to be cooked but add so much flavor to pasta dishes, like my favorite classic carbonara.
Can I substitute pancetta to make this a vegetarian dish?
Yes, I would try sun-dried tomatoes or capers. These both have great flavor and while not the same as pancetta would still make an outstanding ricotta pasta recipe.
How to serve this ricotta and pancetta pasta?
Serve with some Italian bread or for an easier option try this rustic no yeast bread add a side salad and dinner is complete!
How to store leftovers?
Store this pancetta and ricotta pasta for up to 2 days in the refrigerator in an airtight container. I don’t recommend freezing leftovers as the texture will change when thawing. To reheat, add some reserved pasta water or a little milk to rehydrate the pasta noodles and reheat on the stove or in the microwave until warmed through.
I hope you give this delicious and creamy Pancetta Ricotta Pasta a try and be sure to let me know what you think. Buon Appetito!
More Creamy Pasta Recipes
- Zucchini Cream Cheese Pasta
- Stuffed Pasta Shells
- Creamy Mushroom and Ham Pasta
- Creamy Cheesy Baked Pasta
- Creamy Mushroom Pasta
Quick and Easy Ricotta Pancetta Pasta
Ingredients
- ¾ cup ricotta cheese 200 g
- ½ cup cubed pancetta
- ½ tablespoon olive oil
- 1-2 pinches salt
- 2-3 dashes black pepper
- 2 tablespoons freshly grated pecorino romano
- 1 tablespoon freshly grated parmesan cheese
- 1-2 sprigs fresh thyme
EXTRAS
- 3-4 tablespoons grated pecorino or parmesan cheese
Instructions
- Cook the pasta al dente in a large pot of boiling salted water.
- Pass the ricotta through a sieve into a large bowl, add the salt, pepper. pecorino, parmesan and chopped thyme, combine well.
- In a small pan add the olive oil and the pancetta, cook until golden. Remove the pancetta with a slotted spoon and place in the ricotta bowl.
- In a large pan add the cooked pasta, ricotta mixture and 2-3 tablespoons of pasta water, toss to combine well, cook on high heat tossing continuously for 1-2 minutes. Serve immediately sprinkled with parmesan or pecorino cheese. Enjoy!