Creamy Pasta with Pancetta and Peas
This Creamy Peas and Pancetta Pasta is a rich, comforting dish is perfect for any occasion. Enjoy!
Servings: 4 -6 servings
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
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.
Nutrition
Calories: 1221kcal | Carbohydrates: 107g | Protein: 40g | Fat: 70g | Saturated Fat: 34g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 814mg | Potassium: 792mg | Fiber: 10g | Sugar: 13g | Vitamin A: 2404IU | Vitamin C: 47mg | Calcium: 415mg | Iron: 4mg
