Creamy Pea Pancetta Pasta Recipe

I absolutely love this recipe because it’s the perfect balance of creamy indulgence and salty pancetta goodness, making it feel like a comforting hug in a bowl. Plus, the pop of peas adds a delightful fresh twist that makes every bite both exciting and satisfying—definitely a millennial kitchen staple!

The rich, savory contrast in Creamy Pea Pancetta Pasta is what I adore most about it. This dish combines the delightful crunch of 6 oz of diced pancetta with the 12 oz of your favorite pasta, all enveloped in a creamy sauce made from 1 cup of heavy cream and 1/2 cup of Parmesan cheese.

Not only is that a sauce, but it’s also a sauce with both sweet and salty notes. One might also say it’s a sauce with contrasting temperatures, given that the peas are thawed and thus at room temperature.

However, in the following dish, I suspect you won’t be stopping to admire the contrasting temperature of the sauce versus the peas. Rather, you’ll be well on your way to a balanced meal that’s both satisfying and nourishing.

Ingredients

Noodles: Full of carbs.

When you’re eating comfort food, you’re usually not far from a noodle; they’re a food with a seductive mouthfeel and a myriad of possible sauces, gravies, or reductive liquids to cling to.

Pancetta: Provides rich, deep flavors; is high in protein; and has a little saltiness.

Green peas contain lots of fiber and vitamins.

They are slightly sweet and very colorful.

The richness and creamy texture are the contributions of heavy cream, which is nothing but smooth and indulgent.

Parmesan cheese offers an umami flavor; it supplies calcium and a nutty taste.

Aromatic and flavorful garlic brings warmth and depth to the dish.

Ingredient Quantities

• 12 oz (340g) pasta of your choice (e.g., spaghetti or fettuccine)
• 6 oz (170g) pancetta, diced
• 1 cup (150g) frozen peas, thawed
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup (60ml) pasta cooking water (reserved from boiling the pasta)
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. In a large pot, bring salted water to a boil. Add the pasta. Cook until al dente, according to package instructions. Reserve 1/4 cup of the water in which the pasta cooked. Drain the pasta, and set aside.

2. In a big skillet on medium heat, pour in the olive oil and add the pancetta. Sauté until the pancetta is crisp, approximately 5-7 minutes. With a slotted spoon, remove the crispy pancetta and set it aside. Discard any additional fat that has rendered from the pancetta. However, leave the oil and rendered fat in the pan to cook the shallots and garlic in the next step.

3. Using the same skillet, add the minced garlic and sauté until it becomes fragrant, which should take about 1 minute.

4. Lower the heat to low-medium and add the heavy cream, stirring to mix the flavors. Allow it to coax a simmer for 2-3 minutes.

5. The cream sauce should have the thawed peas added to it, and then both should continue to cook together for the next 2 minutes, which allows the peas to reach their proper serving temperature.

6. Incorporate the grated Parmigiano-Reggiano cheese until melted and the sauce is smooth.

7. Add the pasta that has been cooked to the skillet, and toss it gently to coat with the creamy sauce.

8. Add the reserved pasta cooking water, a little at a time, until the sauce reaches your desired consistency.

9. Put the crispy pancetta back in the skillet, then mix everything together for another minute. Season with salt and black pepper to taste.

10. If desired, you can garnish with fresh parsley; serve right away, and enjoy your Creamy Pea Pancetta Pasta!

Equipment Needed

1. Large pot
2. Colander
3. Measuring cups
4. Measuring spoons
5. Large skillet
6. Slotted spoon
7. Wooden spoon or spatula
8. Garlic press or knife for mincing
9. Grater for cheese
10. Knife and cutting board

FAQ

• Can I use bacon instead of pancetta? Yes, bacon can be used as an alternative to pancetta, but note that bacon can be smokier in flavor, which may slightly alter the taste of the dish.
• Is there a substitute for heavy cream? You can use half-and-half or a mixture of milk and cream cheese as a substitute, but the sauce may be less rich.
• How do I prevent the cream sauce from curdling? To avoid curdling, gently heat the cream and ensure it’s not boiled. Combining it with the pasta cooking water also helps stabilize the sauce.
• Can fresh peas be used instead of frozen peas? Yes, fresh peas can be used; just blanch them briefly before adding them to the pasta to ensure they are tender.
• What type of pasta works best for this recipe? This recipe works well with long pasta like spaghetti or fettuccine, but you can use any pasta you prefer.
• How can I make this dish vegetarian? To make it vegetarian, omit the pancetta and consider adding vegetables like mushrooms or zucchini for depth of flavor.
• Can I make this ahead of time? This dish is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of cream or milk if needed.

Substitutions and Variations

Substitute for dietary preferences: whole grain pasta or gluten-free pasta.
Pancetta: If you can’t find pancetta, use bacon or prosciutto.
Use half-and-half or a non-dairy cream alternative, such as coconut cream, to make a lighter version of the following recipe.
Parmesan cheese: Substitute for pecorino romano or nutritional yeast for a dairy-free option.
If you need a substitute for olive oil, try using avocado oil or butter. Both have distinct flavors and work well in most recipes that call for olive oil.

Pro Tips

1. For extra depth of flavor, consider using freshly cracked black pepper instead of pre-ground pepper. The freshly cracked pepper will add a slight kick and aromatic notes that complement the creamy sauce beautifully.

2. When cooking the pasta, make sure to undercook it by about a minute compared to the package instructions. This way, it will finish cooking in the sauce, allowing it to absorb more of the flavors and reach the perfect al dente texture.

3. To enhance the richness of the sauce, add a small amount of grated nutmeg to the cream mixture. Nutmeg pairs well with cream-based sauces and will give the dish a deeper, more complex flavor.

4. If you enjoy a bit of heat, sprinkle a pinch of red pepper flakes while sautéing the garlic. This will infuse the dish with a subtle spiciness that complements the sweetness of the peas and richness of the pancetta.

5. For a fresher taste, use fresh peas instead of frozen if they are in season. Simply blanch them in boiling water for about 1-2 minutes before adding them to the sauce. Fresh peas will add a brighter flavor and pleasant texture to the dish.