Pasta with Pancetta and Peas Recipe

In our home, weeknight dinners are often a dance between speed, ease, and deliciousness. Like many families, we crave meals that are both satisfying and manageable to whip up after a busy day. Enter Pasta with Pancetta and Peas – a dish that has become a beloved staple in our rotation. It’s the kind of recipe that manages to be both comforting and elegant, simple yet packed with flavor. From the first sizzle of pancetta in the pan to the final sprinkle of Parmesan over a steaming bowl, this pasta dish is a symphony of textures and tastes. My kids, usually picky eaters, devour it without complaint, and my partner and I appreciate its sophisticated simplicity. There’s something undeniably magical about the combination of salty pancetta, sweet peas, creamy sauce, and perfectly cooked pasta that just works. It’s a dish that feels both indulgent and wholesome, a true crowd-pleaser that’s as perfect for a casual family dinner as it is for a relaxed get-together with friends. We’ve tweaked and perfected our version over time, and I’m thrilled to share our go-to recipe with you, along with all the tips and tricks I’ve learned along the way to make it absolutely foolproof and utterly delicious every single time. Get ready to discover why this Pasta with Pancetta and Peas will become a regular star on your dinner table too!

Ingredients

To create this culinary masterpiece, you’ll need a handful of fresh, quality ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this dish so irresistible. Let’s break down each ingredient and discuss why it’s important and what substitutions you can consider if needed.

• Pasta: 1 pound (450g) of your favorite pasta shape. While the classic choice for this dish is often penne or rigatoni, feel free to experiment! Spaghetti, fettuccine, farfalle (bow-tie pasta), or even orecchiette would work beautifully. The key is to choose a pasta shape that can hold the sauce nicely. For a gluten-free option, use a high-quality gluten-free pasta made from corn, rice, or a blend of grains. Bronze-die pasta is preferred for its rougher texture, which helps the sauce cling better.
• Pancetta: 4 ounces (115g) of pancetta, diced. Pancetta is Italian cured pork belly that is salt-cured but not smoked, unlike bacon. It provides a rich, salty, and slightly savory depth of flavor that is essential to this dish. Look for pancetta tesa (flat pancetta) or pancetta arrotolata (rolled pancetta). If you can’t find pancetta, you can substitute it with good quality bacon, preferably thick-cut. If using bacon, keep in mind that it will have a smokier flavor, which will slightly alter the overall taste profile. For a vegetarian option, consider using smoked tofu or even sautéed mushrooms to add a savory, umami element.
• Peas: 1 cup (150g) of frozen peas. Frozen peas are a fantastic pantry staple and work perfectly in this recipe. They are picked at their peak ripeness and frozen immediately, preserving their sweetness and vibrant green color. You can use fresh peas if they are in season, but frozen peas are just as good and much more convenient. If using fresh peas, you’ll need to blanch them briefly in boiling water before adding them to the dish. Avoid canned peas as they tend to be mushy and less flavorful.
• Heavy Cream: 1 cup (240ml) of heavy cream. Heavy cream is what gives this pasta dish its luxurious, creamy texture. It emulsifies with the pasta water and cheese to create a luscious sauce that coats every strand of pasta. For a slightly lighter version, you can use half-and-half, but the sauce will be less rich and creamy. For a dairy-free option, consider using full-fat coconut cream (the thick part from a chilled can) or cashew cream, although these will slightly alter the flavor profile.
• Parmesan Cheese: ½ cup (50g) of grated Parmesan cheese, plus extra for serving. Parmesan cheese adds a salty, nutty, and umami-rich flavor that complements the pancetta and peas beautifully. Use freshly grated Parmesan cheese for the best flavor and melting quality. Pre-grated Parmesan often contains cellulose and doesn’t melt as smoothly. For a vegetarian option, ensure you use a Parmesan cheese made with vegetarian rennet (often labeled as “vegetable rennet”). Pecorino Romano cheese, another hard Italian cheese made from sheep’s milk, can be used as a substitute for a sharper, saltier flavor.
• Garlic: 2 cloves of garlic, minced. Garlic is a foundational flavor in Italian cooking and adds a pungent aroma and savory depth to the dish. Use fresh garlic cloves and mince them finely for even flavor distribution. Garlic powder can be used as a last resort, but fresh garlic is highly recommended for the best flavor. If you love garlic, feel free to add an extra clove or two!
• Olive Oil: 2 tablespoons of extra virgin olive oil. Olive oil is used to sauté the pancetta and garlic and adds a fruity, peppery note to the dish. Extra virgin olive oil is preferred for its superior flavor and health benefits. You can substitute with other neutral cooking oils like avocado oil or vegetable oil if needed.
• Dry White Wine (Optional): ¼ cup (60ml) of dry white wine. A splash of dry white wine, such as Pinot Grigio or Sauvignon Blanc, adds a layer of acidity and complexity to the sauce. It helps to deglaze the pan and enhance the flavors of the pancetta and garlic. If you don’t have white wine or prefer not to use alcohol, you can simply omit it or substitute with chicken broth or pasta water.
• Fresh Parsley: ¼ cup (15g) of fresh parsley, chopped. Fresh parsley adds a pop of freshness and herbaceousness to the dish, brightening up the flavors and adding a touch of visual appeal. Italian flat-leaf parsley is preferred for its robust flavor, but curly parsley can also be used. Other fresh herbs like chives or basil can also be used as a garnish.
• Salt and Black Pepper: To taste. Seasoning is crucial to bring out the flavors of all the ingredients. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is preferred for its aromatic quality. Taste and adjust seasoning throughout the cooking process.
• Red Pepper Flakes (Optional): A pinch of red pepper flakes. For a subtle kick of heat, add a pinch of red pepper flakes along with the garlic. This is optional but adds a nice layer of complexity for those who enjoy a little spice.

Instructions

Now that we have all our ingredients prepped and ready, let’s dive into the step-by-step instructions to create this delicious Pasta with Pancetta and Peas. Follow these instructions carefully for a guaranteed perfect result every time.

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Salt the water generously – it should taste like the sea. Adding salt to the pasta water is essential for seasoning the pasta from the inside out. Once boiling, add the pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian, and it refers to pasta that is cooked through but still firm to the bite, not mushy. Reserve about 1 cup (240ml) of pasta water before draining the pasta. This starchy water is crucial for creating a creamy and emulsified sauce. Drain the pasta and set aside.
2. Sauté the Pancetta: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook, stirring occasionally, until it is crispy and golden brown, rendering out its flavorful fat. This process should take about 5-7 minutes. Cooking the pancetta slowly allows it to crisp up without burning and release maximum flavor. If using bacon, cook it in the same way until crispy.
3. Sauté the Garlic: Once the pancetta is crispy, reduce the heat to medium-low and add the minced garlic to the skillet. Sauté the garlic for about 1-2 minutes, until fragrant but not browned. Be careful not to burn the garlic, as it will become bitter. If using red pepper flakes, add them along with the garlic for a subtle infusion of heat into the oil.
4. Deglaze the Pan (Optional): If using white wine, pour it into the skillet and increase the heat to medium-high. Scrape up any browned bits from the bottom of the pan with a wooden spoon. This process, called deglazing, adds depth of flavor to the sauce. Cook for about 1-2 minutes, until the wine has reduced slightly and the alcohol has evaporated. If not using wine, skip this step.
5. Add Cream and Peas: Pour the heavy cream into the skillet and bring it to a gentle simmer. Reduce the heat to low and add the frozen peas. Cook for about 3-5 minutes, until the peas are heated through and tender-crisp. Avoid overcooking the peas, as they can become mushy and lose their bright green color. If using fresh peas, blanch them briefly before adding to the sauce.
6. Add Parmesan Cheese and Pasta Water: Stir in the grated Parmesan cheese until it is melted and the sauce is smooth and creamy. Gradually add the reserved pasta water, a little at a time, stirring constantly, until the sauce reaches your desired consistency. The pasta water helps to emulsify the sauce, making it silky and cling to the pasta. You may not need to use all the pasta water.
7. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss everything together gently to coat the pasta evenly with the creamy sauce. Cook for another 1-2 minutes, allowing the pasta to absorb some of the sauce and heat through completely.
8. Season and Serve: Season the pasta with salt and freshly ground black pepper to taste. Taste the dish and adjust seasoning as needed. Stir in the chopped fresh parsley. Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired.

Nutrition Facts

(Estimated per serving, based on typical ingredients and serving sizes. Nutritional values can vary based on specific ingredients and portion sizes.)

Servings: 4-6

Calories Per Serving (Estimated): Approximately 550-700 calories per serving.

• Please Note: These are estimates only and can vary significantly based on factors such as:
  • Pasta Type: Different types of pasta have slightly different calorie and carbohydrate counts.
  • Pancetta Fat Content: The fat content of pancetta can vary.
  • Cream Fat Content: Using heavy cream versus half-and-half will impact calorie and fat content.
  • Portion Size: Serving sizes can vary greatly.

For more accurate nutritional information, use a nutrition calculator app or website and input the specific brands and quantities of ingredients you use.

Preparation Time

This delightful Pasta with Pancetta and Peas is surprisingly quick and easy to prepare, making it perfect for busy weeknights.

• Prep Time: 15 minutes (This includes dicing pancetta, mincing garlic, grating Parmesan, and chopping parsley)
• Cook Time: 20 minutes (This includes cooking pasta, sautéing pancetta and garlic, making the sauce, and combining everything)
• Total Time: 35 minutes

From start to finish, you can have a delicious and satisfying meal on the table in under 40 minutes!

How to Serve

Pasta with Pancetta and Peas is a complete meal on its own, but you can enhance your dining experience by pairing it with complementary dishes and accompaniments. Here are some serving suggestions:

• Side Dishes:
  • Garlic Bread or Bruschetta: Serve with crusty garlic bread or toasted bruschetta topped with tomatoes and basil for a classic Italian starter.
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a nice contrast to the richness of the pasta.
  • Roasted Vegetables: Roasted asparagus, broccoli, or bell peppers add a healthy and colorful side to the meal.
  • Caprese Salad: A Caprese salad with fresh mozzarella, tomatoes, and basil is a light and flavorful option, especially in the summer months.
• Wine Pairings:
  • Dry White Wine: Pair with a dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino. The acidity of the wine cuts through the richness of the cream sauce.
  • Light-Bodied Red Wine: A light-bodied red wine such as Pinot Noir or Beaujolais can also complement the dish without overpowering it.
  • Rosé Wine: A dry rosé wine is a versatile choice that pairs well with both the creamy sauce and the salty pancetta.
• For a More Festive Meal:
  • Appetizer Platter: Start with an Italian-style appetizer platter featuring cured meats, cheeses, olives, and marinated vegetables.
  • Dessert: Follow up with a light Italian dessert like tiramisu, panna cotta, or gelato.
  • Limoncello: Serve chilled limoncello as a digestif after the meal.
• Family-Style Serving: Serve the pasta in a large serving bowl in the center of the table and let everyone help themselves. Pass around extra Parmesan cheese and red pepper flakes for those who want to add more.
• Individual Portions: For a more formal setting, divide the pasta into individual bowls or plates and garnish each serving with fresh parsley and Parmesan cheese.

Additional Tips for Perfect Pasta with Pancetta and Peas

To elevate your Pasta with Pancetta and Peas from good to absolutely exceptional, consider these helpful tips and tricks:

1. Don’t Overcook the Pasta: Cooking pasta al dente is crucial for texture. Overcooked pasta becomes mushy and loses its appeal. Start checking for doneness a minute or two before the package directions suggest. It should be firm to the bite but cooked through.
2. Use Quality Pancetta: The flavor of pancetta is central to this dish. Invest in good quality pancetta from a reputable butcher or deli. Pre-diced pancetta is convenient, but you can also buy a slab and dice it yourself for potentially better flavor and freshness.
3. Reserve Enough Pasta Water: Don’t underestimate the importance of pasta water! It’s starchy and helps to create a smooth and emulsified sauce. Reserve at least 1 cup (240ml) and don’t be afraid to add more if needed to reach your desired sauce consistency.
4. Warm the Serving Bowls: Warming your serving bowls, especially in colder months, helps to keep the pasta warm for longer. You can warm bowls by running them under hot water or placing them in a low-temperature oven for a few minutes.
5. Add a Touch of Lemon Zest: For an extra layer of brightness and flavor, grate a little lemon zest over the finished pasta just before serving. The citrus notes complement the richness of the cream and pancetta beautifully. Be sure to only zest the yellow part of the lemon, avoiding the bitter white pith.

Frequently Asked Questions (FAQ)

Let’s address some common questions you might have about making Pasta with Pancetta and Peas.

Q1: Can I make this dish ahead of time?
A1: While Pasta with Pancetta and Peas is best enjoyed fresh, you can prepare some components ahead of time. You can cook the pancetta and garlic mixture and store it separately. The pasta is best cooked right before serving. If you need to reheat the finished dish, do so gently over low heat with a little extra cream or pasta water to loosen the sauce, but be aware the pasta may become slightly softer.

Q2: Can I use milk instead of heavy cream?
A2: While you can use milk or half-and-half as a lighter alternative to heavy cream, the sauce will be significantly less rich and creamy. Heavy cream provides the luxurious texture that is characteristic of this dish. If you want a lighter version, consider using evaporated milk or a combination of milk and a tablespoon of cornstarch to thicken it slightly.

Q3: Can I add other vegetables besides peas?
A3: Absolutely! You can customize this dish with other vegetables. Asparagus, mushrooms, spinach, or artichoke hearts would all be delicious additions. Add them along with the peas or adjust cooking times accordingly. For example, asparagus and spinach will cook quickly, while mushrooms and artichoke hearts might need a bit longer.

Q4: What if I don’t have Parmesan cheese? Can I use another type of cheese?
A4: Parmesan cheese is the traditional choice and provides a unique salty, nutty flavor. However, you can substitute with Pecorino Romano for a sharper, saltier flavor, or Grana Padano as a milder alternative. Avoid using softer cheeses like mozzarella or cheddar as they will melt differently and alter the overall taste and texture.

Q5: How can I make this dish vegetarian?
A5: To make this dish vegetarian, you can omit the pancetta and use a vegetarian “bacon” substitute, smoked tofu, or sautéed mushrooms to provide a savory element. Ensure you use Parmesan cheese made with vegetarian rennet or substitute with nutritional yeast for a cheesy, umami flavor. You can also enhance the flavor with a touch of smoked paprika to mimic the smoky notes of pancetta.

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