SET A LARGE POT OF WATER ON TO BOIL. SALT GENEROUSLY.
SHELL THE PEAS. YOU SHOULD HAVE AROUND 2 CUPS.
ROLL UP THE PROSCIUTTO LIKE A CARPET AND CUT CROSSWISE IN 1/4-INCH STRIPS.
REMOVE THE LEMON ZEST WITH A FINE GRATER OR A MICROPLANE. SQUEEZE THE LEMON THROUGH A STRAINER INTO A BOWL.
GRATE ABOUT 1 CUP OF PARMESAN CHEESE.
PUT IN THE BUCATINI AND BOIL TILL IT'S AL DENTE. SCOOP OUT A CUP OF PASTA WATER TOWARDS THE END OF THE COOKING. SET ASIDE.
DRAIN THE PASTA AND RETURN THE POT TO THE STOVE ON A MEDIUM LOW FLAME.
ADD A SPLASH OF OLIVE OIL AND ABOUT 4 TBSPS OF BUTTER. WHEN THE BUTTER MELTS TOSS IN THE PROSCIUTTO. STIR FOR 30 SECONDS.
TOSS IN THE PEAS, 1/2 CUP OF PASTA WATER, LEMON JUICE, LEMON ZEST, 1 CUP OF RICOTTA, AND FINALLY, THE BUCATINI.
SEASON WITH A PINCH OF SALT AND A GENEROUS GRINDING OF PEPPER.
STIR VIGOROUSLY. THE LIQUID WILL BEGIN TO EVAPORATE AND THE SAUCE THICKEN. ADD 1/2 CUP OF PARMESAN AND CONTINUE STIRRING UNTIL THE PASTA ACHIEVES A CREAMY CONSISTENCY. IF IT GETS TOO DRY ADD A BIT MORE PASTA WATER.
EMPTY INTO A WARM SERVING BOWL AND SCATTER WITH CHOPPED CHIVES.
SERVES 4
0 servings