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    Home » Recipes » Pasta Recipes

    Pancetta Pasta with Peas

    Published: Feb 12, 2023 by Kathleen Hansen · This post may contain affiliate links · 1 Comment

    Jump to Recipe·Print Recipe

    Pancetta Pasta with Peas is loaded with crispy pancetta, tender peas, and lots of flavor. It uses only 5 ingredients (plus salt, pepper, and oil) and is ready in under 30 minutes.

    bowl of pancetta pasta with peas on a white background

    This Pancetta Peas Pasta is great as a meal on its own or round out the meal with a salad like this simple arugula salad or another veggie like roasted broccolini or roasted asparagus.

    Jump to:
    • Why I love this recipe
    • Ingredients
    • Variations and Substitutions
    • Step by Step Instructions
    • Frequently Asked Questions
    • Recipe Tips
    • Leftovers and Freezing
    • Other Pancetta Recipes
    • Related Recipes
    • Recipe
    • Reviews

    Why I love this recipe

    • Crispy Pancetta - Diced pancetta gets perfectly crispy from sautéing and the fat from the pancetta adds flavor to the pasta.
    • Simple Ingredients - You only need five simple ingredients (plus salt, pepper, and oil) to make this recipe.
    • Ready in Under 30 Minutes - By the time you boil the water and cook the pasta, you'll have the pancetta and peas mixture cooked and ready.
    finished pancetta peas pasta in a large saute pan with a wooden spoon and parsley sprinkled on top

    Ingredients

    • Pasta - I prefer to use a short noodle like rotini, rigatoni, or penne.
    • Olive Oil - You can use another cooking oil like canola oil or avocado oil
    • Diced Pancetta - You can buy diced pancetta in packages. It is typically sold in 4oz packages so you will need two for this recipe.
    • Frozen Peas - You can also use fresh peas. I used petite frozen peas, but regular frozen peas work as well.
    • Minced Garlic - Freshly minced is best, but you can also use the pre-minced garlic in a jar
    • Freshly Grated Parmesan - Freshly grated is best as it melts into the pasta better.
    • Kosher Salt and Pepper - It's important to salt the boiling water to cook the pasta. I don't add more salt to the dish itself as pancetta is pretty salty, but you can salt to taste.
    • Reserved Pasta Water - After cooking the pasta, you'll scoop out a mug of pasta water. Adding a few splashes to the pasta helps form a light sauce.
    • Fresh Lemon Zest and Fresh Parsley - Optional to sprinkle on before serving. Both add a little freshness to balance the salty pancetta.
    glass bowls with dry pasta, pancetta, frozen peas, olive oil, Parmesan Cheese, minced garlic, a lemon, and parsley

    Variations and Substitutions

    • Bacon for the Pancetta - You can swap in diced bacon instead. The recipe instructions remain the same but it will take longer to cook the bacon until crisp.
    • Halve the Recipe - This recipe uses a full pound of pasta so serves 6-8 people (depending if you're serving other items), but it halves very well to feed a smaller family.
    • Red Pepper Flakes - If you want to add slight kick, I love adding a generous pinch of red pepper flakes when cooking the garlic and peas.
    cooked pancetta in a large saute pan
    sautéed peas and garlic in large pan
    finished pasta with peas and pancetta in large saute pan

    Step by Step Instructions

    Making Pancetta Pasta with Peas is easy and takes less than 30 minutes! The salty pancetta pairs well with the peas - there are similar flavors in this Prosciutto Burrata Pasta with Peas.

    1. Cook the Pasta - Start by getting a big pot of salted water boiling and cooking the pasta until just al dente. Make sure to reserve some of the pasta water.
    2. Cook the Pancetta - Heat up a large sauté pan or pot and add the oil. Add the pancetta and sauté until golden and crisp. Remove the pancetta to a plate - leaving the excess fat in the pan.
    3. Cook the Peas and Garlic - Lower the heat and add the peas and garlic to the same pan and sauté until the peas are tender.
    4. Toss Pasta Together - Add the pancetta, cooked pasta, parmesan, a heavy pinch of pepper (salt optional, but I find the pancetta to be salty enough) and a splash of the pasta water. Toss to combine - adding more pasta water as needed.
    5. Serve - Serve the pasta immediately garnished with chopped fresh parsley and lemon zest, if using.
    bowl of pancetta pasta with peas next to a block of parmesan and fresh parsley

    Frequently Asked Questions

    What do you use pancetta for?

    Pancetta is a popular choice to be used in pasta recipes like this one as well as carbonara. It's also great in risotto, soups, and even in a quiche for brunch.

    What's in pancetta?

    Pancetta is pork belly that is cured in salt and sometimes spices. It comes from the same cut of pork that bacon is made from. The flavor of pancetta is similar to bacon but has a deeper pork flavor. Both pancetta and bacon are cured, but only bacon is smoked.

    What is the best way to cook pancetta?

    I love to cook pancetta in a pan with a little oil over medium heat so the fat renders off and the pancetta gets light brown and slightly crisp.

    close up of rotini pasta with pancetta, peas, parsley, and lemon zest next to Parmesan Cheese

    Recipe Tips

    • Pasta Water - Don't forget to save the pasta water! Using the reserved pasta water is crucial to make a light sauce that helps the ingredients adhere to the pasta. I like to reserve more than I'll need and then add a little bit at a time until the desired consistency is reached.
    • Fresh Lemon and Parsley - Although serving with fresh and parsley can be skipped if you don't want to run to the store, they both add a fresh and bright flavor the perfectly complements the salty pancetta.

    Leftovers and Freezing

    Leftovers -  Leftovers can be stored in the fridge for up to 4 days.

    Reheating – You can reheat leftovers in a pan on the stove. I like to add a splash of water or cream to help loosen things up again.

    Other Pancetta Recipes

    • Caramelized Onion and Pancetta Quiche - It's perfect for breakfast or brunch! This quiche recipe looks very impressive and elegant but it is actually simple to make.
    • Roasted Pancetta Brussels Sprouts - Crispy, tender, caramelized, and perfectly flavorful. Tossed in maple syrup, mustard, and diced pancetta. The perfect fall or winter side dish.
    • White Bean and Pancetta Soup - From Skinny Spatula.

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    Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.

    Print

    Recipe

    Pancetta Pasta with Peas

    bowl of pancetta pasta with peas next to a block of parmesan and fresh parsley
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    Pancetta Pasta with Peas is loaded with crispy pancetta, tender peas, and lots of flavor. It uses only 5 ingredients (plus salt, pepper, and oil) and is ready in under 30 minutes

    • Author: Kathleen Hansen
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 6-8 servings
    • Category: Main, Pasta
    • Method: Stovetop
    • Cuisine: Italian

    Ingredients

    • 1 lb pasta, such as rotini, rigatoni, or penne
    • 1 tablespoon olive oil
    • 8oz diced pancetta
    • 10 ounces frozen peas
    • 2 teaspoons minced garlic
    • Kosher Salt and Pepper, to taste
    • ½ cup fresh grated parmesan
    • Fresh Lemon Zest, optional
    • Chopped Fresh Parsley, optional

    Instructions

    1. Cook the Pasta - Start by getting a big pot of salted water boiling and cooking the pasta until just al dente. Make sure to reserve a cup of the pasta water. Drain the pasta and set aside.
    2. Cook the Pancetta - Meanwhile, heat up a large sauté pan or pot over medium-high heat and add the oil. Once hot, add the pancetta and sauté until golden and crisp (4-5 minutes). Remove the pancetta to a plate - leaving the excess fat in the pan.
    3. Cook the Peas and Garlic - Lower the heat to medium-low and add the peas and garlic to the same pan and sauté until the peas are tender (3-4 minutes).
    4. Toss Pasta Together - Add the pancetta, cooked pasta, parmesan, a heavy pinch of pepper (salt is optional, but I find the pancetta to be salty enough) and a splash of the pasta water. Toss to combine - adding more pasta water as needed.
    5. Serve - Serve the pasta immediately garnished with chopped fresh parsley and lemon zest, if using.

    Notes

    Pasta Water - Don't forget to save the pasta water! Using the reserved pasta water helps the ingredients adhere to the pasta. I like to reserve more than I'll need and then add a little bit at a time until the desired consistency is reached.

    Fresh Lemon and Parsley - Although serving with fresh and parsley can be skipped if you don't want to run to the store, they both add a fresh and bright flavor the perfectly complements the salty pancetta.

    Nutrition

    • Serving Size: ⅙ of recipe
    • Calories: 524
    • Sugar: 4.9 g
    • Sodium: 470.2 mg
    • Fat: 20.4 g
    • Carbohydrates: 64.2 g
    • Fiber: 4.8 g
    • Protein: 19.7 g
    • Cholesterol: 29.6 mg

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    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Katie says

      February 22, 2023 at 5:34 pm

      I love the combination of pancetta and peas!

      Reply

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    Hi! I'm Kathleen and welcome! My favorite place to be has always been in the kitchen and I love creating recipes that are easy and approachable. Simple ingredients and easy-to-follow instructions!

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