This Creamy Pancetta and Pea Pasta is a classic and simple recipe that I've made a bit more modern & added a little more flavor! This easy Italian pasta dish comes together for a quick lunch or dinner in less than 30 minutes and it is so yummy. The perfect Weeknight Dinner!
This meal is so easy to make and my kids went absolutely crazy over it. Kids eating peas? Seriously..it happened!
Fresh peas are only in season a few months of the year, so this recipe uses frozen peas. This way, we can enjoy this meal all year long. I love the sweetness the peas add to the recipe.
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Why You'll Love This Recipe:
- Easy to Make. This pasta requires little technique and is super simple to make.
- Quick Pasta Recipe. Ready in under 30 minutes.
- Simple Ingredients. This weeknight pasta uses simple and minimal ingredients to create an authentic Italian meal.
- It has Veggies. Get the kids to eat their peas with this yummy creamy pasta.
If you love easy weeknight pasta recipes, try my Creamy Mushroom Zucchini Pasta, Italian Manicotti, Rose Pasta, Creamy Carrot Pasta, and Spaghetti Alfredo.
The Ingredients:
Frozen Sweet Peas- While fresh peas can certainly be used in this recipe, many of us have peas in the freezer, which means this recipe can be made at any time of the year. Sweet peas are the main character of this recipe and taste so delicious paired with pasta and cheese.
Pancetta- Pancetta crisps up into the most delicious texture and has savory flavors, which fit really well into this recipe.
Garlic and Shallot-Used for flavor and cooked just until softened and translucent.
Pasta- I used Casarecce pasta for this recipe and I suggest using a similar sized noodle. However, you can choose your favorite. Penne or fusilli would be delicious for this recipe too.
Pasta Water- Used to cook the pasta and create a bit of creaminess in the dish. When combined with the cream and cheese, the pasta water helps melt it into a light sauce that coats the pasta with pancetta and peas.
Heavy Cream- To bring a creamy thickness to the pasta sauce.
Parmesan Cheese- A nutty cheese that I use in almost everything. In a simple dish like pasta, pancetta and peas, it's really important to have top notch, quality ingredients. Parmigiano Reggiano is highly recommended for this recipe. Their website calls it "the only parmesan" & I can agree with that statement. It's seriously so good!
See the recipe card below for the full list of ingredients and quantities.
Variations & Substitutions:
For the pasta, choose any of your favorite varieties.
Don't love garlic in this recipe? Leave it out.
If you prefer really crispy pancetta, cook it for a few extra minutes and transfer to a plate before adding in the shallot. You can top the pasta with the crispy pancetta at serving instead of having the pancetta incorporated into the sauce.
You can use bacon in substitution of the pancetta, but you will need to drain some of the excess fat before adding in the heavy cream.
Want more protein? Serve this pasta beside this Chicken Romano or Prosciutto Wrapped Chicken.
How to Make Creamy Pancetta and Pea Pasta:
Step 1: Bring water to a boil in a large pot for the pasta. Add the pasta and boil according to package instructions until al dente, firm when bitten into. *Save 1 cup of remaining pasta water before draining.
Step 2: When the pasta is boiling, add a large skillet to the stovetop over medium heat. Toss in the pancetta and cook for 2-3 minutes. Stir frequently. Add in the shallot and salt and pepper and cook for another 2-3 minutes until softened. Lastly, add in garlic and cook until fragrant, about 60 seconds.
Step 3: Reduce the heat to medium low and allow it cool down for a moment. Pour in a ⅛ cup of pasta water, heavy cream and frozen peas. Stir to combine and continue to cook for 5-6 minutes. If it starts to boil, reduce the heat to low.
Step 4: Sprinkle in the parmesan cheese and stir until it melts in the sauce. If it starts to get too thick, turn the heat down to low and add in a few more tablespoons of pasta water.
Step 5: Add the strained pasta to the cream sauce and stir to combine.
Step 6: Top with additional parmesan cheese and/or crushed red pepper flakes. Serve and enjoy!
Expert Tips:
- Do not dump the pasta water. It is an important part of this recipe and gives us a really creamy sauce. Anytime the pasta starts to thicken up before serving, just pour in a few tablespoons of pasta water and stir.
- Shred your own parmesan cheese for this recipe. It will not melt well if you skip that step.
- If the sauce doesn't thicken enough, allow it to cook on the heat a bit longer or add in additional parmesan cheese.
For more kid approved recipes, try this Pastina Soup, Crispy Chicken Tacos, and Blackstone Smash Burgers.
Recipe FAQs:
Al dente means firm when bitten and it is slightly under cooked. This is a traditional Italian way of cooking pasta. It you prefer a more cooked noodle, you can go a few extra minutes in the boiling process.
For a cocktail, try this Limoncello Spritz. Serve with a salad like this Arugula Spinach Salad or Peach Burrata Salad. For an Italian Inspired Soup, try my Chicken Minestrone. For additional protein, try these Mini Meatballs for topping.
Storage & Reheating:
Store the leftovers in a sealed container in the fridge. I like to store about ½ cup of pasta water in a separate container.
When reheating, place a skillet on the stovetop on medium low heat. Add in the leftover pasta and mix a little more of the pasta water in as it heats up, about a tablespoon at a time. This will help you get the creaminess back out, instead of being dried out. Cook until hot and serve.
More Dinner Recipes You Will Enjoy:
If you tried this Pancetta and Pea Pasta Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Pancetta and Pea Pasta
- Total Time: 25 minutes
- Yield: 3-4 servings 1x
Description
This Creamy Pancetta and Pea Pasta is a classic and simple recipe that I've made a bit more modern & added a little more flavor! This easy Italian pasta dish comes together for a quick lunch or dinner in less than 30 minutes and it is so yummy. The perfect Weeknight Dinner!
Ingredients
- 10 ounces of Casarecce dry pasta
- 1 tablespoon salted butter
- ½ cup diced pancetta (approximately 3 ounces)
- 1 shallot, peeled and minced
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 garlic clove, peeled and minced
- ⅛-¼ cup pasta water
- ½ cup heavy cream
- ¾ cup frozen peas
- 1 cup parmesan cheese, grated fine
- Optional: Additional parmesan cheese +/or crushed red pepper flakes for serving
Instructions
- Bring water to a boil in a large pot for the pasta. Add the pasta and boil according to package instructions until al dente, firm when bitten into. *Save 1 cup of remaining pasta water before draining.
- When the pasta is boiling, add a large skillet to the stovetop over medium heat. Add 1 tablespoon of butter and toss in the pancetta and cook for 2-3 minutes. Stir frequently. Add in the shallot and salt and pepper and cook for another 2-3 minutes until softened. Lastly, add in garlic and cook until fragrant, about 60 seconds.
- Reduce the heat to medium low and allow it cool down for a moment. Pour in a ⅛ cup of pasta water, heavy cream and frozen peas. Stir to combine and continue to cook for 5-6 minutes. If it starts to boil, reduce the heat to low.
- Sprinkle in the parmesan cheese and stir until it melts in the sauce. If it starts to get too thick, turn the heat down to low and add in a few more tablespoons of pasta water.
- Add the strained pasta to the cream sauce and stir to combine.
- Top with additional parmesan cheese and/or crushed red pepper flakes. Serve and enjoy!
Notes
- Do not dump the pasta water. It is an important part of this recipe and gives us a really creamy sauce. Anytime the pasta starts to thicken up before serving, just pour in a few tablespoons of pasta water and stir.
- Shred your own parmesan cheese for this recipe. It will not melt well if you skip that step.
- If the sauce doesn't thicken enough, allow it to cook on the heat a bit longer or add in additional parmesan cheese.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: stovetop
- Cuisine: italian
Holly says
Love how you added more flavor to a classic recipe with the pancetta and cheese!
Tara Smithson says
Thanks so much! I love the additional flavor too! So good!