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Enameled skillet with pancetta and peas topped with red pepper flakes and parmesan.

Pancetta and Pea Pasta

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5 from 1 review

  • Author: Tara Smithson
  • Total Time: 25 minutes
  • Yield: 3-4 servings 1x


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!


  • 10 ounces of Casarecce dry pasta
  • 1 tablespoon salted butter
  • 1/2 cup diced pancetta (approximately 3 ounces)
  • 1 shallot, peeled and minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove, peeled and minced
  • 1/8-1/4 cup pasta water 
  • 1/2 cup heavy cream
  • 3/4 cup frozen peas
  • 1 cup parmesan cheese, grated fine
  • Optional: Additional parmesan cheese +/or crushed red pepper flakes for serving


  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.
  2. 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.
  3. Reduce the heat to medium low and allow it cool down for a moment. Pour in a 1/8 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.
  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.
  5. Add the strained pasta to the cream sauce and stir to combine.
  6. Top with additional parmesan cheese and/or crushed red pepper flakes. Serve and enjoy!


  • 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