Pasta with Pancetta and Peas (Creamy)
Updated Apr 13, 2025, Published Apr 02, 2025
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Creamy Pasta with Pancetta and Peas: Tender pasta, sweet peas, crispy pancetta, and a luscious Parmesan cream sauce—all ready in just 20 minutes. Comfort food meets gourmet in this irresistible dish. Buon appetito!
Serve with crusty bread and a simple fruit salad. Try traditional carbonara next time!
Why you’ll love this pasta recipe
This quick and easy pasta recipe has saved me many times on busy weeknights. It is a recipe that the whole family loves (even picky eaters!), and there are never any leftovers. You will love this super quick pasta dinner:
- Quick and Easy: Ready in just 20 minutes for the ultimate no-fuss meal. It’s the perfect addition to your meal rotation.
- Irresistible Flavor: Sweet peas, salty pancetta, and a creamy Parmesan sauce create a perfect balance of indulgence and freshness.
- Restaurant-Quality at Home: Luxurious and impressive, yet simple enough for a weeknight dinner.
- Versatile and Customizable: Add your favorite protein, swap the pasta shape, or tweak the spices to make it your own.
You’ll also love my zucchini pasta and frittata with peas.
Table of Contents
Simple Ingredients
These ingredients work together to create a rich and flavorful pasta dish that’s as elegant as it is comforting!
- Olive Oil– A versatile base for cooking that enhances the flavors of the pancetta and shallots while adding a silky richness to the sauce.
- Pancetta– Salty, savory, diced Italian cured pork belly that crisps up beautifully and adds depth of flavor to the dish.
- Shallots– Finely chopped for their mild, sweet, and slightly garlicky flavor, complementing the savory pancetta.
- Peas– Sweet, tender green peas that bring a pop of color and balance the richness of the creamy sauce. Grab a bag of your favorite frozen peas and let’s go!
- Salt– A seasoning staple to enhance the ingredients’ natural flavors.
- Freshly Ground Black Pepper– Adds a subtle warmth and depth to the dish, balancing the sauce’s creaminess.
- Red Pepper Flakes (Optional)- A pinch of heat for those who enjoy a spicy kick.
- Orecchiette or Small Shell Pasta– Perfect for holding the creamy sauce, ensuring every bite is flavorful.
- Parmigiano Reggiano (parmesan cheese)- Freshly grated, this hard Italian cheese melts into the sauce, adding nutty, salty richness.
- Heavy Cream– Creates a luscious, velvety sauce that binds the pasta, peas, and pancetta together.
- Reserved Pasta Water– The starchy water helps loosen and emulsify the sauce, achieving the perfect creamy consistency.
See the recipe card for quantities.
How To Make Pasta With Pancetta and Peas
We love this pasta with pancetta and peas, and make it often since it comes together quickly! See the recipe card at the bottom of this post for more instructions.
Add the pancetta to a large sauté pan with olive oil.
Cook pancetta until golden brown.
Cook the shallot in the pan drippings.
Stir the shallot until browned.
Add the peas to the cooked shallots.
Place the cooked pancetta back in the pan with the peas.
Add the freshly grated parmigiano to the pan.
Put a pot of salted water to a boil. Cook pasta al dente according to the package instructions. Drain and add to the peas and pancetta.
FAQs
Pancetta is cured pork belly that crisps up when cooked, adding rich flavor and texture. Prosciutto is dry-cured ham, usually added uncooked, offering a lighter, salty finish. Pancetta is hearty; prosciutto is delicate—choose based on your desired texture!
Yes! Fresh peas work wonderfully. Blanch them for 2–3 minutes before adding them to the dish.
Substitute heavy cream with half-and-half or a plant-based cream alternative.
Orecchiette or small shells are ideal as they hold the sauce well, but you can use any short pasta like penne or rigatoni.
My Pro Tip
Recipe Tips
- Cook Pasta Al Dente: Slightly firm pasta holds its shape and absorbs the sauce perfectly.
- Save Pasta Water: Reserve a cup of starchy pasta water to adjust the sauce’s consistency.
- Crisp the Pancetta: Cook pancetta until golden and crispy for the best flavor and texture.
- Don’t Overcook Peas: Add peas last to maintain their bright color and tender bite.
- Freshly Grate Cheese: Use freshly grated Parmigiano Reggiano or good quality parmesan cheese for the richest, creamiest sauce. If it is not freshly grated, it might clump in the sauce.
- Heat Cream Gently: Keep the heat low to prevent the cream from curdling.
- Adjust Seasoning Last: Taste and add salt sparingly, as pancetta and cheese are already salty.
- Serve Immediately: This dish is best enjoyed warm and fresh off the stove for optimal creaminess. The sauce will thicken as it sets.
Substitutions and Variations
- Pasta: Swap orecchiette or shells with penne, rigatoni, or spaghetti.
- Pancetta: Use bacon, prosciutto, or smoked turkey for a similar savory flavor.
- Cream Alternative: Substitute half-and-half for a lighter option.
- Cheese: Try Pecorino Romano for a sharper, saltier flavor.
- Vegetarian: Omit pancetta and add sautéed mushrooms or caramelized onions for a hearty twist.
- Fresh Garlic– add minced garlic for extra flavor.
- Extra Veggies: Stir in spinach, asparagus, or zucchini for added nutrition.
- Spice It Up: Add extra red pepper flakes or a pinch of cayenne for heat.
Storage and Reheating Instructions
Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
Reheating:
- Stovetop: Warm in a skillet over medium-low heat, adding a splash of milk or cream to revive the sauce.
- Microwave: Heat in 30-second intervals, stirring gently in between, until warmed through.
More Appetizer Recipes
- This salami cups appetizer is guaranteed to be a winner at parties, family get-togethers, and game nights!
More Pasta Recipes
Looking for other recipes like this? Try these:
What To Serve With This Recipe
These are my favorite dishes to serve with this easy pasta recipe:
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Creamy Pasta with Pancetta and Peas
Ingredients
- 2 tablespoons olive oil
- ½ pound pancetta, diced
- 2 medium shallots, chopped
- 1 pound frozen peas
- Salt and freshly ground black pepper, to taste
- 1 pinch red pepper flakes, optional
- 1 pound orecchiette or small shell pasta
- 1 cup freshly grated Parmigiano Reggiano, plus more for serving
- 1 ½ cup heavy cream
- 1 cup reserved pasta water, if needed
Instructions
- Cook the Pasta- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Cook the Pancetta- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced pancetta and cook until golden and crispy, about 5–7 minutes. Remove with a slotted spoon and set aside.
- Sauté the Shallots- In the same skillet, add the chopped shallots. Sauté for 2–3 minutes until softened and fragrant.
- Add the Peas- Stir in the 1 pound of frozen peas and cook for 3–4 minutes until heated through. Season with salt, pepper, and red pepper flakes if desired.
- Create the Creamy Sauce- Lower the heat to medium-low and stir in 1 cup of heavy cream. Let the cream sauce bubble and thicken a bit (2-3 minutes). Add the freshly grated Parmigiano Reggiano, stirring until melted and smooth.
- Combine with Pasta- Add the cooked pasta to the skillet with the creamy sauce and toss to coat evenly. Stir in the crispy pancetta and cook for 1–2 minutes to let the flavors meld. If the sauce is too thick, add a splash of reserved pasta water to achieve the desired consistency. Keep in mind that the sauce will thicken a bit as it sets.
- Serve and Garnish- Transfer the pasta to a serving dish. Sprinkle with additional Parmigiano Reggiano and freshly ground black pepper. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Added garlic. Have made this both with prosciutto and pancetta. Hubby loves this dish.
Thank you so much! Happy you both love this simple dish!
Great, easy mid week dish.
Yes! Happy you loved it!
easy tasty recipe, thank you.
You are welcome! Happy you loved it!
A family favorite you will want to make time and time again!