Pancetta Pasta with Peas

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.

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.

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.

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.

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.

Frequently Asked Questions

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.

Related Recipes

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