Pasta with Pancetta and Peas

Creamy Pasta with Pancetta and Peas! Ready in just 30 minutes, this dish combines salty pancetta, fresh peas, and a luscious cream sauce.

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.

🥘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.

Recipe

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5 from 4 votes

Pasta with Pancetta and Peas

Sarah Hill

Creamy Pasta with Pancetta and Peas! Ready in just 30 minutes, this dish combines salty pancetta, fresh peas, and a luscious cream sauce.

4 people

Prep Time 10 minutes mins

Cook time 20 minutes mins

Total Time 30 minutes mins

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Ingredients 

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• ▢ 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.

KITCHEN TOOLS NEEDED

• 1 Large pot or Dutch oven
• 1 Large Skillet

Video

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Serving: 1serving | Calories: 620kcal | Carbohydrates: 60g | Protein: 18g | Fat: 35g | Fiber: 6g | Calcium: 55mg | Iron: 3mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Course: Dinner

Cuisine: Italian

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🔪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!

If you love quick and comforting pasta recipes, this Creamy Lemon Chicken Pasta combines juicy chicken, a velvety lemon sauce, and tender pasta for a bright and satisfying meal.

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