Creamy Pasta with Pancetta and Peas! Ready in just 30 minutes, this dish combines salty pancetta, fresh peas, and a luscious cream sauce.
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This recipe is super easy to throw together, I even surprised myself!
Nothing's better than an easy pasta dish on a busy night that you can just throw together. If you like this recipe then you'll love my Creamy Ricotta Arugula Pasta, Pork Bolognese Pasta, and Garlic Parmesan Pasta.
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🌟Why You'll Love this Recipe
- Easy pasta recipe. This easy pasta dish is made with a few easy-to-find ingredients and made in just 30 minutes! Try cavatelli pasta with broccoli next!
- Pancetta pasta recipe. Crispy pancetta pasta the whole family will love.
- Creamy sauce. A creamy sauce is the ultimate comfort food. Try chicken alfredo with linguine next!
🥘Ingredients
- Pasta. Any small or short noodle will do, I used orecchiette (little ear in Italian) because it's shaped like a small ear.
- Pancetta (Italian bacon). Pancetta is the same cut of meat as bacon but is prepared differently and gives a bit more flavor than your typical bacon.
- Shallot. Shallots have a delicately sweet flavor that enhances the sweet and salty flavors of the other ingredients.
- Fresh or frozen peas. I used fresh spring peas but sweet peas or frozen peas would work great.
- Full-fat coconut milk. I use full-fat coconut milk interchangeably with heavy cream in any creamy sauce recipe.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
Substitute bacon. Feel free to use bacon if you cannot find pancetta.
Try different variations. Feel free to customize this recipe to suit your taste preferences. You can add additional ingredients like cherry tomatoes, mushrooms, or spinach for extra flavor.
🔪Instructions
Step 1: Cook the pasta according to package instructions. Heat a skillet on medium-high heat and cook the pancetta until crispy.
Step 2: Remove the pancetta from the pan and place it onto a paper towel-lined plate. Add butter to the pan and melt, then add the shallot and cook for a few minutes until soft and translucent.
Step 3: Add the garlic cloves and peas to the pan and cook for 2 minutes. Season with salt and black pepper.
Step 4: Pour in the coconut milk or heavy cream and simmer for 5 minutes.
Step 5: Turn off the heat and add the pancetta to the pan with the cooked pasta and parmesan cheese.
Step 6: Serve with more parmesan cheese and enjoy!
👩🏻🍳Sarah's Top Tips
- Crisp up the pancetta. Make sure to cook the pancetta until it's nice and crispy. This not only enhances its flavor but also adds a delightful texture to the dish.
- Don't overcook the peas. Whether using fresh or frozen peas, be careful not to overcook them. They should be tender yet still have a slight bite to them for the best texture.
- Reserve pasta water. Before draining the pasta, save some of the cooking water. If the sauce seems too thick, you can loosen it up with a bit of the reserved water. Conversely, if it's too thin, you can let it simmer for a few extra minutes to reduce and thicken slightly.
🥗Serving
Serve this pasta with pancetta and peas on a busy weeknight! Complete your dinner table with a simple green salad dressed with a light vinaigrette or some crusty bread that perfectly accompanies this dish. A glass of chilled white wine also pairs nicely.
🥣Storage & Reheating
To store leftover pasta, allow it to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Reheat gently on the stovetop or in the microwave.
More Recipes to Try
- The Best Nut-Free Pesto (5 Minute Recipe)10 Minutes
- Air Fryer Lemon Pepper Chicken Thighs35 Minutes
- Shrimp Scampi with Angel Hair Pasta20 Minutes
- Green Olive Tapenade7 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. Share it on Instagram, Facebook and Pinterest!
📋 Recipe
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Pasta with Pancetta and Peas
KITCHEN TOOLS NEEDED
- 1 Large pot or Dutch oven
- 1 Large Skillet
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Ingredients
- 8 ounces orecchiette pasta
- 4-6 ounces diced pancetta or bacon
- 2 tablespoons butter
- 1 small shallot, diced
- 2-3 garlic cloves, minced
- 1 ½ cups fresh or frozen spring peas
- 1 cup heavy cream or full-fat coconut milk
- Salt and black pepper to taste
- Freshly grated Parmesan cheese
Instructions
- Cook pasta according to package directions until al dente.
- Heat a skillet over medium-high heat. Add the pancetta to the skillet and cook until crispy. Remove it from the pan and place it on a paper towel-lined plate to soak up the grease.
- Melt the butter in the pan and add the shallot.
- Cook for a few minutes to soften and then add the garlic and peas and cook for 2 minutes. Season with salt and black pepper.
- Pour in the cream or coconut milk and allow the sauce to simmer for 5 minutes. Turn off the heat, add the pancetta back to the pan along with the pasta and grate Parmesan cheese directly into the pan.
- Serve topped with more cheese and freshly cracked black pepper.
Sarah's Tips
- Crisp up the pancetta. Make sure to cook the pancetta until it's nice and crispy. This not only enhances its flavor but also adds a delightful texture to the dish.
- Don't overcook the peas. Whether using fresh or frozen peas, be careful not to overcook them. They should be tender yet still have a slight bite to them for the best texture.
- Reserve pasta water. Before draining the pasta, save some of the cooking water. If the sauce seems too thick, you can loosen it up with a bit of the reserved water. Conversely, if it's too thin, you can let it simmer for a few extra minutes to reduce and thicken slightly.
- To store leftover pasta, allow it to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop or in the microwave.
Anna says
Wow! Delicious and super simple to make. I used coconut milk and added some red pepper flakes to add some heat. 10/10 recipe. Definitely adding it to my recipe book 👩🏼🍳
Kadeem says
Delicious! My wife made this for me the other day and it was amazing. 5/5 Definitely recommend