Recipe By: @gilliehouston

🧀 Fun Fact: Ricotta means “recooked” in Italian—born from reheating leftover whey. What started as resourceful frugality is now the creamy backbone of pastas, desserts, and spreads.

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For the pasta:
1 12 oz package Rummo Spaghetti
Salt
1 cup full fat ricotta cheese
Zest and juice of 1 lemon
1/2 cup grated Parmesan cheese, plus more for topping
1-2 garlic cloves, grated (depending on your preference for garlic)
Black pepper, to taste
1/2 cup green peas (optional)

For the toppings:
1/2 cup pancetta, cubed
1 cup Italian style breadcrumbs
Parsley (optional)

1️⃣ Bring a large pot of well-salted water to a boil. Cook Rummo spaghetti for 10 minutes. Reserve 1 cup pasta water, then drain.

2️⃣ In a small pan over medium heat, render pancetta until crisp. Add breadcrumbs, toss to coat, and cook until golden, about 5 minutes. Set aside.

3️⃣ In a large bowl, build the sauce: ricotta, lemon zest, lemon juice, grated Parmesan, garlic, and black pepper.

4️⃣ Add ½ cup reserved pasta water. Whisk until smooth and creamy. Adjust with more water as needed—the texture should feel loose, not tight.

5️⃣ Fold in peas. Add hot spaghetti and toss gently until fully coated and glossy.

6️⃣ Divide into bowls. Finish with pancetta breadcrumbs and chopped parsley.

Serve immediately—creamy, bright, with just enough crunch to keep it interesting.

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