If you’re craving a dish that combines crispy, savory pancetta with the sweet pop of peas and silky pasta, you’ll fall head over heels for this Pancetta and Pea Pasta Recipe. It’s a comforting yet fresh meal that comes together quickly, making it perfect for busy weeknights or casual dinners with friends. The creamy sauce, luscious with Parmesan and a hint of garlic, wraps every strand of pasta to create a harmony of flavors that feels both indulgent and satisfying. Once you try this recipe, it’s sure to become one of your go-to favorites in the kitchen!
Ingredients You’ll Need
This Pancetta and Pea Pasta Recipe relies on a handful of straightforward but essential ingredients that truly make the dish shine. Each one contributes something special, from texture and color to that memorable rich flavor.
- 8 ounces uncooked pasta (linguine recommended): The perfect base, linguine holds the sauce beautifully without overpowering the pancetta and peas.
- 1 (4.4 ounce) package diced pancetta: Crisped until golden, it adds a salty, meaty punch.
- 2 cloves garlic (minced): Brings fragrant warmth to the sauce, balancing the richness.
- 1 cup half-and-half: Gives the pasta a creamy, luscious texture without feeling too heavy.
- 1 dash Italian seasoning: Adds subtle complexity with herbs like oregano and basil.
- 1 cup peas (frozen is fine): Their bright sweetness offers a lovely contrast and a pop of green color.
- 1/2 cup freshly grated Parmesan cheese: Melts into the sauce providing a nutty, salty finish.
- Pepper to taste: A touch of freshly cracked pepper enhances the overall flavor.
How to Make Pancetta and Pea Pasta Recipe
Step 1: Cook the Pasta Al Dente
Start by boiling a large pot of salted water to cook your linguine until it’s al dente. This means the pasta will have a slight bite to it, which helps it hold up nicely when tossed in the creamy sauce later. Following package directions will guide you well here.
Step 2: Crisp the Pancetta
While the pasta cooks, heat a skillet over medium-high heat and fry the diced pancetta. Cook it slowly until it’s beautifully crispy and golden—this usually takes around 10 minutes. Those crispy bits will be a highlight in your dish, packing a bold and savory flavor punch.
Step 3: Drain Excess Fat
Once your pancetta is perfectly crisp, drain off most of the excess fat from the pan. Leaving a little bit behind ensures your sauce will still have richness and depth without feeling greasy.
Step 4: Build the Sauce
Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Then pour in the half-and-half, sprinkle in the Italian seasoning, and stir in the peas. Let this mixture come to a gentle bubble—this will soften the peas and allow the flavors to meld beautifully.
Step 5: Combine Pasta and Sauce
Drain your al dente pasta and immediately add it to the skillet with the sauce. Toss in the freshly grated Parmesan cheese and mix everything together. The cheese will melt and start to thicken the sauce as you stir.
Step 6: Finish Cooking and Thicken Sauce
Lower the heat to medium or medium-low and toss the pasta gently for a few more minutes. This step helps release some starch from the pasta, naturally thickening your sauce to a silky perfection. Serve right away with a sprinkle of freshly cracked pepper for an extra flavor boost.
How to Serve Pancetta and Pea Pasta Recipe
Garnishes
To elevate this dish, think about adding a few fresh herbs like chopped parsley or basil for a bright, herbal touch that complements the creamy sauce and crispy pancetta. A little extra shaved Parmesan on top never hurts either—it not only looks enticing but adds a lovely salty kick.
Side Dishes
This pasta pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or crusty Italian bread is another excellent option to scoop up every last bit of that decadent sauce.
Creative Ways to Present
For a fun twist, try serving the pasta in individual small bowls garnished with a pea shoot or microgreens for an elegant touch. You could also add a soft poached egg on top for a luxurious breakfast or brunch version of the Pancetta and Pea Pasta Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Pancetta and Pea Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To keep the sauce fresh, make sure to let the pasta cool before sealing the container and avoid storing it too long.
Freezing
This dish is best enjoyed fresh, as freezing may affect the texture of the peas and the creaminess of the sauce. If you do freeze leftovers, place them in a freezer-safe container and consume within one month for the best quality.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring frequently and adding a splash of milk or half-and-half if the sauce appears too thick. This will help regain that lovely creamy texture without drying out the pasta.
FAQs
Can I use bacon instead of pancetta?
Absolutely! Bacon is a great alternative if pancetta is hard to find. Just keep in mind bacon is usually smoked, which will add a slightly different flavor profile but still delicious.
Is fresh or frozen peas better for this recipe?
Frozen peas work perfectly here, thanks to their convenience and consistent sweetness. Fresh peas can also be used if you have them and want an even brighter, fresher bite.
Can I make this recipe dairy-free?
Yes! Swap the half-and-half for a creamy dairy-free alternative like coconut cream or cashew cream, and use a vegan Parmesan substitute to keep it flavorful and creamy.
How can I make this dish more hearty?
Try adding sautéed mushrooms or a handful of spinach along with the peas for extra vegetables and texture. You can also toss in some toasted pine nuts for a satisfying crunch.
What type of pasta works best?
Linguine is recommended because its slightly wider strands hold the sauce beautifully, but you can also use spaghetti, fettuccine, or even penne—whatever you have on hand!
Final Thoughts
This Pancetta and Pea Pasta Recipe is a delightful combination of creamy, crispy, and fresh elements that come together in under 30 minutes. It’s a recipe that proves you don’t need a long ingredient list or complicated steps to make something truly special. I can’t wait for you to try it out and see just how addictive this pasta can be!
Print
Pancetta and Pea Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Pancetta and Pea Pasta recipe is a quick and delicious Italian-inspired dish that combines crispy pancetta, sweet peas, and a creamy parmesan-infused sauce. Perfect for a weeknight dinner, the linguine pasta is cooked al dente and tossed in a flavorful half-and-half sauce seasoned with garlic and Italian herbs. Ready in just about 25 minutes, this comforting meal is sure to please pasta lovers looking for a simple yet indulgent dish.
Ingredients
Pasta
- 8 ounces uncooked linguine pasta
Meat and Dairy
- 1 (4.4 ounce) package diced pancetta
- 1 cup half-and-half
- 1/2 cup freshly grated parmesan cheese
Vegetables and Seasonings
- 2 cloves garlic, minced
- 1 dash Italian seasoning
- 1 cup frozen peas
- Pepper, to taste
Instructions
- Boil pasta: Bring a large pot of salted water to a boil. Cook the linguine pasta until al dente according to the package instructions. Drain and set aside.
- Cook pancetta: While the pasta cooks, heat a skillet over medium-high heat. Add diced pancetta and fry it until it becomes crispy, about 10 minutes, stirring occasionally to cook evenly.
- Drain excess fat: If there is a lot of fat rendered from the pancetta, carefully drain most of it from the skillet, leaving enough to flavor the sauce.
- Sauté garlic and add sauce ingredients: Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Then stir in the half-and-half, Italian seasoning, and frozen peas. Let the sauce simmer and bubble gently for a few minutes.
- Combine pasta and sauce: Add the drained pasta to the skillet with the sauce. Stir in the freshly grated parmesan cheese and toss everything together thoroughly, ensuring the pasta is well coated.
- Finish cooking: Lower the heat to medium or medium-low. Continue tossing the pasta for a few more minutes to release starch, which will help thicken the sauce. Taste and season with freshly cracked pepper as desired. Serve immediately.
Notes
- Cooking the pasta just until al dente is key to avoid overcooking when it is finished in the sauce.
- Be careful when draining pancetta fat; leaving some improves flavor and helps create a silky sauce.
- Use freshly grated parmesan cheese rather than pre-grated for the best texture and flavor.
- Frozen peas can be used directly in the sauce without thawing.
- If you prefer a thicker sauce, allow it to simmer a bit longer or add a small amount of pasta cooking water when tossing.
