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.

Can I add more vegetables to this dish?

Yes! Veggies like chopped asparagus, broccoli, or spinach are perfect for this pasta. Adjust the cooking time as needed.

Can I make this gluten-free?

Yes! Use gluten-free pasta to make this gluten-free.

Pasta with Peas and Pancetta

Name: Pasta with Peas and Pancetta
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Cuisine: American
Ingredients: 8 ounces uncooked spaghetti; 4 ounces uncured diced pancetta; 1 tablespoon extra virgin olive oil; 1 small shallot, minced; 3/4 cup peas, fresh or frozen; 1/2 cup fresh finely shredded parmesan cheese; fresh cracked black pepper

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

Scale

8 ounces uncooked spaghetti
4 ounces uncured diced pancetta
1 tablespoon extra virgin olive oil
1 small shallot, minced
3/4 cup peas, fresh or frozen
1/2 cup fresh finely shredded parmesan cheese
fresh cracked black pepper

Cook Mode Prevent your screen from going dark

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 1/2 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!