I made Gordon Ramsay's 10-minute veggie pasta. It's one of my new go-to summer dinners.

Lizzy Briskin recently tested Gordon Ramsay's 10-minute pasta recipe, which she found to be a Michelin-worthy dish. The recipe includes pancetta and vegetables, and while the prep time was longer than expected, the meal was ready in just 20 minutes. The sauce reminded Briskin of carbonara, and she enjoyed the flavor enough to add the recipe to her weekly rotation.

Ramsay's meals often appear impressive, but the 10-minute pasta recipe stood out as easy to replicate at home. With 15 ingredients, several of which Briskin already had on hand, she decided to give the recipe a try. The base of the sauce was made by rendering fat from pancetta lardons, adding garlic, chile pepper, frozen peas, fresh herbs, vegetable broth, butter, lemon juice, zest, and starchy pasta water.

The dish required some prep work, but the sauce came together quickly. Briskin found the lemon, herbs, and spicy pepper to give the dish a unique character, different from classic carbonara. After cooking the spaghetti and adding it to the skillet, she saved about a cup of pasta water, which she later added to the sauce for a silky-smooth texture.

The final dish was seasoned with lemon juice, zest, pepper flakes, and Pecorino Romano (or grated Parmesan). Briskin concluded that the dish had a wonderful flavor and texture, though she added more salt and pecorino to balance the acidity. Despite taking closer to 20 minutes in total, the dish was still quick enough to earn a spot in her personal cookbook.