Pasta with Peas and Pancetta is a quick and easy 20 minute meal. The salty pancetta and sweet peas pair perfectly with a simple parmesan cheese sauce.
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Why You'll Love This Recipe
You are going to love this spring pasta! Fresh or frozen sweet peas balance out the salty pancetta for a delicious flavor combination.
Freshly grated parmesan cheese is a must in this recipe, so grab a wedge from the cheese counter at your grocery store or local farmer's market.
This pasta dish gives off serious cacio e pepe vibes with the light and glossy parmesan sauce and freshly cracked black pepper. It's a lighter recipe with no heavy cream or butter for the creamy sauce.
Want another spring pasta dinner? Make this Creamy Vegetable Pasta. Or if you're looking for more pancetta with pasta recipes, this Butternut Squash Pasta with Pancetta is an absolute winner!
Ingredients
- Spaghetti: Half a pound of dry spaghetti. You can substitute for your favorite pasta shapes like orecchiette, rotini, fettuccine, or macaroni. You can even swap out for whole wheat if you prefer.
- Pancetta: Diced pancetta will give the best flavor in this recipe. You could swap it out for bacon, but it will have a different flavor. Guanciale is also a great option, but it is fattier. Read more about the differences between cured pork products.
- Olive Oil: Extra virgin olive oil to sauté the shallot and peas. You could leave this out and use the remaining fat from the pancetta, though I find doing this a little too salty.
- Shallot: A diced shallot for flavor. You can swap it out for yellow onion.
- Peas: Fresh or frozen sweet peas. The flavor balances out the salty pancetta perfectly.
- Parmesan Cheese: Freshly grated parmesan cheese is a must! Use a good quality block to ensure it melts into reserved pasta water to create a beautifully glossy sauce. You can substitute for pecorino romano.
- Black Pepper: Cracked black pepper.
*The full ingredient list with amounts is in the recipe card below.
How to Make Pasta with Pancetta and Peas
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions and drain, reserving 1 cup of the starchy pasta water.
- Meanwhile, heat a large skillet over medium heat. Add the pancetta and cook until it crisps around the edges, about 3-4 minutes. Using a slotted spoon, remove from the pan and place on a paper towel-lined plate. Wipe out the pan.
- Reduce the heat to medium-low. Add the olive oil to the skillet. Once heated, add the shallot and peas. Cook, stirring occasionally, for 2-3 minutes. Once the shallots are translucent, add ½ cup of the reserved pasta water to the skillet. Let simmer for 2-3 more minutes until the peas are cooked through. Fresh peas will take a few minutes longer than frozen peas.
- Remove the skillet from the heat. Add the cooked spaghetti and pancetta. Top with half of the parmesan cheese and toss until combined using tongs. Add the remainder of the parmesan cheese and toss again, adding more pasta water as needed to melt the cheese and create a smooth sauce.
- Top with freshly ground black pepper and more parmesan cheese if desired. Serve warm and enjoy!
Expert Tip: To ensure your parmesan cheese melts into your reserved pasta water, freshly grate it yourself using a good-quality cheese.
Variations
- Use a different pasta shape. You can use your favorite pasta shape!
- Swap out the meat. Use bacon or guanciale. You could also use leftover ham.
- Add more veggies. Want to load up on veggies? Try this with chopped asparagus, broccoli, or spinach.
- More toppings and add-ins. Add a dollop of ricotta when serving for an extra creamy topping. Make it spicy with some red pepper flakes. To add a bright flavor, add a squeeze of fresh lemon juice.
Serving Suggestions
Since Pasta with Peas and Pancetta only takes 20 minutes to make, it's a perfect weeknight dinner. It also feels special enough for a date night or dinner with friends.
Serve it with lemon wedges for squeezing over the top for a hint of brightness. This pasta pairs perfectly with garlic toast or a big bowl of salad.
Want to add more protein? Serve it with salmon, chicken, or your other favorite protein mains.
Make Ahead and Storage
Make Ahead: I don't recommend making this pasta dish ahead of time. It's best served immediately while the sauce is nice and creamy.
To Store: Store leftovers in an airtight container for up to 3 days.
To Reheat: This dish reheats well. Add a couple of splashes of water or broth when warming it up. I love to heat it in a skillet over medium-low heat with a few splashes of water for 2-3 minutes or until heated through. You could also use the microwave.
Frequently Asked Questions (FAQ's)
Pancetta is cured pork belly. It has a deeper flavor than bacon. You can typically find it at your grocery store near the bacon. It's usually sold diced in small cubes.
Yes! Veggies like chopped asparagus, broccoli, or spinach are perfect for this pasta. Adjust the cooking time as needed.
Yes! Use gluten-free pasta to make this gluten-free.
No! There is no need to thaw the frozen peas before adding them in.
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📖 Recipe
Pasta with Peas and Pancetta
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 3-4 servings 1x
- Category: Main Dishes
- Method: Skillet
- Cuisine: American
Description
Pasta with Peas and Pancetta is a quick and easy 20 minute meal. The salty pancetta and sweet peas pair perfectly with a simple parmesan cheese sauce.
Ingredients
- 8 ounces uncooked spaghetti
- 4 ounces uncured diced pancetta
- 1 tablespoon extra virgin olive oil
- 1 small shallot, minced
- ¾ cup peas, fresh or frozen
- ½ cup fresh finely shredded parmesan cheese
- fresh cracked black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions and drain, reserving 1 cup of the starchy pasta water.
- Meanwhile, heat a large skillet over medium heat. Add the pancetta and cook until it crisps around the edges, about 3-4 minutes. Using a slotted spoon, remove from the pan and place on a paper towel lined plate. Wipe out the pan.
- Reduce the heat to medium low. Add the olive oil to the skillet. Once heated, add the shallot and peas. Cook, stirring occasionally, for 2-3 minutes. Once the shallots are translucent, add ½ cup of the reserved pasta water to the skillet. Let simmer for 2-3 more minutes until the peas are cooked through. Fresh peas will take a few minutes longer than frozen peas.
- Remove the skillet from the heat. Add the cooked spaghetti and pancetta. Top with half of the parmesan cheese and toss until combined using tongs. Add the remainder of the parmesan cheese and toss again, adding more pasta water as needed, to melt the cheese and create a smooth sauce.
- Top with freshly ground black pepper, and more parmesan cheese if desired. Serve warm and enjoy!
Notes
There is no need to thaw the frozen peas before adding them in.
To ensure your parmesan cheese melts into your reserved pasta water, freshly grate it yourself using a good-quality cheese.
Store leftovers in an airtight container for up to 3 days. Add a couple of splashes of water or broth when reheating.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 421
- Sugar: 3.3 g
- Sodium: 388.1 mg
- Fat: 18.4 g
- Saturated Fat: 6.2 g
- Carbohydrates: 46.9 g
- Fiber: 3 g
- Protein: 16.1 g
- Cholesterol: 25.9 mg
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