Quick and Easy Ricotta Pancetta Pasta

Name: Quick and Easy Ricotta Pancetta Pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 servings
Ingredients: 3-4 cups cooked pasta; ¾ cup ricotta cheese; 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 prigs fresh thyme; 3-4 tablespoons grated pecorino or Parmesan cheese

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
3 servings
Calories
334 kcal
Course
Main Course, Lunch
Cuisine
Italian

Quick and Easy Ricotta Pancetta Pasta

Gianna Palmer

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This quick and easy ricotta and pancetta pasta combines creamy ricotta cheese with crispy pancetta for a simple yet flavor packed sauce!

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Ingredients

Servings

3-4 cups cooked pasta
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 prigs fresh thyme

EXTRAS

3-4 tablespoons grated pecorino or Parmesan cheese

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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!

Notes

Pasta usually doubles in size when cooked, so for the recipe you will need approximately 2 - 2 1/2 cups of dried pasta to make 4 cups cooked. One cup of uncooked pasta is equal to approximately 70 grams (I measured with mezze rigatoni).
If you prefer you can use all parmesan cheese and not include pecorino.
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.

Nutrition Information

Show Details

Calories 334kcal (17%) Carbohydrates 3g (1%) Protein 15g (30%) Fat 29g (45%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.1g Cholesterol 66mg (22%) Sodium 592mg (25%) Potassium 165mg (5%) Fiber 0.2g (1%) Sugar 0.2g (0%) Vitamin A 377IU (8%) Vitamin C 1mg (1%) Calcium 244mg (24%) Iron 1mg (6%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 334 kcal

% Daily Value*

Calories	334kcal	17%
Carbohydrates	3g	1%
Protein	15g	30%
Fat	29g	45%
Saturated Fat	12g	60%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	12g	60%
Trans Fat	0.1g	5%
Cholesterol	66mg	22%
Sodium	592mg	25%
Potassium	165mg	4%
Fiber	0.2g	1%
Sugar	0.2g	0%
Vitamin A	377IU	8%
Vitamin C	1mg	1%
Calcium	244mg	24%
Iron	1mg	6%