Inspired by a recent Instagram story from the Pioneer Woman herself, Ree Drummond, this Lemon Pasta Pronto recipe is a delightful dish that’s both quick to make and bursting with flavor. We’ve adapted it slightly to perfection, and it’s sure to become a new favorite in your kitchen. While Ree’s original recipe sounded incredible, after trying it out, we made a small tweak to ensure it’s absolutely perfect – less lemon juice! Read on to learn how to make this incredibly easy and delicious lemon pasta.
Ingredients for Pioneer Woman Lemon Pasta:
- Kosher salt
- 1 pound orecchiette pasta
- 6 tablespoons butter, divided
- ½ pound pancetta or bacon, cut into bite-size pieces
- 1 teaspoon fresh thyme, minced
- 2 cloves garlic, minced
- ½ yellow onion, diced
- 2 lemons, 1 juiced and both zested, divided
- 2 cups frozen peas, thawed
- 1 cup half and half
- ¾ cup panko
- 1 cup grated pecorino cheese
Step-by-Step Instructions:
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package directions until al dente.
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Sauté Pancetta and Aromatics: While the pasta water is heating up, melt 3 tablespoons of butter in a large skillet over medium heat. Add the pancetta (or bacon) and cook until the fat begins to render and the pancetta becomes crispy. This should take about 5-7 minutes.
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Add Flavor Base: Stir in the minced fresh thyme, minced garlic, and diced yellow onion to the skillet with the pancetta. Cook until the onions have softened and become translucent, approximately 2 to 3 minutes.
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Create the Lemon Sauce: Add the zest and juice of one lemon (we found two to be overpowering), thawed frozen peas, and half and half to the skillet. Bring the mixture to a gentle simmer and cook until the sauce has slightly thickened, about 2 minutes.
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Prepare Crispy Panko Topping: In a separate small skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the panko breadcrumbs and season with kosher salt and pepper. Cook, tossing occasionally, until the panko is beautifully golden brown and crispy, around 3 to 4 minutes. Remove the skillet from the heat and stir in the zest of the second lemon. Set aside to maintain its crispiness.
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Combine Pasta and Sauce: Once the pasta is cooked, drain it thoroughly and add it directly to the skillet with the lemon cream sauce. Add the grated pecorino cheese. Toss everything together until the pasta is well coated in the sauce and the cheese is melted and incorporated.
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Season and Serve: Taste the lemon pasta and adjust the seasoning as needed. If you prefer a more pronounced lemon flavor, you can add a touch more lemon juice, but remember, it’s easier to add than to take away!
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Serve with Crispy Panko: To serve, spoon a generous portion of the lemon pasta into bowls or onto pasta plates. Sprinkle a generous amount of the crispy lemon panko topping over each serving just before serving to add a delightful crunch and extra burst of lemon zest.
Tips for the Best Pioneer Woman Lemon Pasta:
- Lemon Juice Adjustment: We recommend starting with the juice of one lemon. Taste and add more if desired. Lemons vary in acidity, so adjust to your preference.
- Pancetta Substitute: If you’re looking to save a bit of money without sacrificing flavor, bacon works wonderfully as a substitute for pancetta.
- Serving Suggestion: This lemon pasta is delicious on its own, but it pairs wonderfully with a fresh salad. In the original post, it was mentioned that it was served with a beet, citrus, and ricotta salad, which sounds like a perfect complement to cut through the richness of the pasta.
Enjoy this bright and flavorful Pioneer Woman Lemon Pasta recipe! It’s a fantastic weeknight meal that’s sure to impress your family and friends with its simplicity and deliciousness.
