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Pasta with Pancetta and Peas

Pasta with Pancetta and Peas: A Creamy Weeknight Delight

This Pasta with Pancetta and Peas is a quick, creamy dish that combines savory pancetta and sweet peas for a comforting meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Orecchiette Pasta or any small pasta shape
  • 1 tablespoon Kosher Salt for seasoning water
For the Sauce
  • 4 ounces Thick-Sliced Pancetta can substitute with bacon
  • 1 cup Frozen Peas or fresh peas if available
  • 1 cup Grated Parmesan Cheese Pecorino Romano can be used for sharper flavor

Equipment

  • large pot
  • Large skillet
  • colander

Method
 

Step-by-Step Instructions
  1. Fill a large pot with 4 quarts of water and add kosher salt. Bring to a rolling boil. Cook orecchiette pasta for 9-12 minutes until al dente. Reserve ½ cup pasta water, then drain.
  2. In a large skillet over medium heat, cook diced pancetta for 5-6 minutes until golden brown and crispy.
  3. Stir in frozen peas, cooking for an additional 2-3 minutes until heated through and bright green.
  4. Add drained pasta to the skillet with pancetta and peas. Pour in reserved pasta water and add grated Parmesan. Toss over low heat until creamy and well mixed.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 55gProtein: 20gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 200mgIron: 2mg

Notes

Serve with fresh herbs for enhanced flavor. Store leftovers in an airtight container for up to 3-5 days in the fridge.

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