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
Scale
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.
