Lemon Pasta Pronto
Ingredients
- Pasta and Sauce
- Kosher salt
- 1 pound orecchiette
- 1 stick salted butter
8 tablespoons
- 3/4 cup pancetta cubes
- 1 teaspoon fresh thyme
minced
- 2 cloves garlic
minced
- 1/2 yellow onion
diced
- 2 lemons
zested and juiced
- 2 cups frozen peas
thawed
- 3/4 cup heavy cream
- 1 cup grated Pecorino
- Pangrattato
Crispy Crumbs
- 2 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- Kosher salt and freshly ground black pepper
- 2 teaspoons lemon zest plus 1 lemon
cut into wedges, for garnish
- 1 teaspoon fresh thyme
minced
Directions
- 1
For the pasta and sauce: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
- 2
Meanwhile, melt the butter in a large skillet over medium heat. Add the pancetta, thyme, garlic and onions and cook until the onions soften, 2 to 3 minutes. Stir in the the lemon zest and juice and bring to a simmer. Stir in the peas and cream, bring to a simmer and simmer until slightly thickened, about 2 minutes.
- 3
For the pangrattato (crispy crumbs): Meanwhile, add the olive oil to a saute pan over medium-low heat. Add the panko, tossing to coat in the oil, and then season with salt and pepper. Cook, tossing occasionally, until the panko is golden brown, 3 to 4 minutes. Remove from the heat, add the lemon zest and thyme and stir everything together.
- 4
Stir the Pecorino into the lemony sauce, then drain the pasta, add it to the skillet of sauce and toss together. Taste and adjust the seasoning as needed.
- 5
Sprinkle the pangrattato over the pasta and garnish with the lemon wedges. Serve straight from the skillet.
Lemon Pasta Pronto
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Based on 62 ratings
Rating Breakdown
About this Recipe
Craving a bright, flavorful pasta dish that comes together quickly? This Lemon Pasta Pronto delivers a delightful combination of zesty lemon, savory pancetta, and rich Pecorino, perfect for any weeknight meal.
What makes this lemon pasta stand out is the thoughtful balance of ingredients. The salty, crispy pancetta cubes provide a savory depth, while fresh lemon zest and juice cut through the richness with a vibrant tang. The addition of creamy Pecorino and heavy cream ensures a luxurious sauce, all topped with a textural crunch from homemade pangrattato.
Prepare for a pasta dish that's both comforting and invigorating. You'll savor the al dente bite of orecchiette coated in a velvety, lemon-infused sauce, punctuated by sweet pops of thawed peas and the aromatic warmth of thyme and garlic. The crispy pangrattato, made with panko and fresh lemon zest, adds an irresistible crunch and extra burst of bright flavor, elevating each forkful. It's a dish that feels special yet is approachable enough for a quick meal.
For a vegetarian twist, omit the pancetta and add sautéed mushrooms or sun-dried tomatoes. You could swap the orecchiette for another short pasta shape like cavatappi or penne. If you don't have Pecorino, Parmesan cheese would also work beautifully, though it will have a slightly milder flavor.
This Lemon Pasta Pronto is ideal for a fast weeknight dinner or a casual weekend lunch. Serve it with a simple green salad dressed with a vinaigrette to complete the meal.