Gather all ingredients before starting the recipe.
Cook bucatini in a pot of salted water until al dente according to package instructions. When the pasta is cooked, remove from heat and leave in the pasta water.
While the pasta is cooking, add 2 tbsp unsalted butter and 1 tbsp olive oil to a medium skillet over medium heat. Add 1 whole shallot, chopped 1 clove garlic, thinly sliced, and 3/4 cups ham. Sauté for 5-6 minutes or until the shallots become translucent and the ham is beginning to brown at the edges.
Add 1 cup frozen peas and cook for 5-6 minutes or until the peas are heated through.
Transfer pasta from cooking water directly to skillet and toss gently to combine. Season with kosher salt and freshly ground black pepper to taste .
Remove skillet from heat and add 3/4 cup ricotta cheese and 1/4 cup grated parmesan cheese. Toss to combine.
Add the grated lemon zest, season with kosher salt and freshly ground black pepper to taste combine and serve.
