Pancetta Pasta With Peas is the ultimate comfort dish for summer. It's a perfect blend of a light creamy sauce, savory pancetta, sweet peas, and mushrooms, making it a go-to for busy weeknights. Ready in just 25 minutes!
A Quick Look at the Recipe
👩🏻🍳 Recipe Name: Pancetta Pasta with Peas
⏱️ Ready In: 25 minutes
🧑🧑🧒 Serves: 8
🍴Calories: ~439 (estimated)
🥣 Main Ingredients: Pasta noodles, pancetta, peas, mushrooms, onion, Parmesan, whole milk, garlic
🍲 Flavor Profile: A savory pasta with sauteed pancetta, mushrooms, onion, and peas with a light cream sauce. Perfect for warmer months or any time of year!
🎯 Difficulty: Very Easy
I love pasta, but in the summer months, it can feel a bit heavy to me. This easy pasta is the perfect compromise, as it's big on flavor but a relatively light dish as far as pasta goes. I love the saltiness of the pancetta combined with the sweet peas, onions, garlic, and mushrooms. Get ready for the perfect summer pasta dish! (Looking for another creamy pasta dish? This creamy garlic parmesan chicken pasta is divine, and my Boursin cheese pasta or Dump And Bake Meatball Casserole are super fast and delicious pasta dinners! For the kids, this easy Frozen Ravioli Lasagna, and my Mac and Cheese Bar idea are the absolute BEST!)
In This Post
Why This Recipe Works
This recipe is great for so many reasons! Here's why I love it so much:
- Easy. This is a super simple recipe to make, using fairly common ingredients.
- Quick! All in, this takes less than 30 minutes to prepare, making it perfect when you need a quick meal.
- Perfect for summer. This dish is perfect for warmer weather, as it's a fairly light pasta that doesn't leave you feeling super full or heavy.
- Delicious! There's something about combining the salty pancetta with sweet peas that creates the perfect balance of flavors. It's one of my all-time favorite pasta dishes.
Key Ingredients
You need just a few ingredients for this creamy pancetta pasta recipe. These are the key players (see the full list of ingredients in the recipe card below).
- Pancetta. Diced pancetta, sometimes referred to as Italian bacon, provides a smoky flavor and crisp texture.
- Pasta. Choose your favorite pasta shapes; the recipe works well with anything from little ear-shaped orecchiette to classic spaghetti.
- Peas. I used frozen peas, but if you happen to have fresh peas, they would work well in this dish.
- Mushrooms, garlic, and onions. These add a bit more flavor and delicious depth to the pasta.
- Heavy Cream. Adds richness and creaminess to the sauce. You only need a small amount as you'll mix it with some of the pasta water and cheese to form the light sauce.
- Parmesan Cheese. A key player in adding a nutty, savory flavor to the creamy sauce.
- Lemon Juice. Just a squeeze to brighten the flavors.
Variations And Substitutions
- Change out the cheese. Substitute Parmesan with Pecorino Romano for a sharper flavor.
- Make the sauce lighter. Use whole milk or half and half (or even a touch of creme fraiche) for a lighter cream sauce.
- Swap the pancetta. If you can't find pancetta, substitute bacon or prosciutto for a similar smoky flavor. Pancetta is made from pork belly, so bacon is a great substitute.
- Add some fresh herbs. Add fresh herbs like basil or parsley for extra flavor and a pop of color. Or you could add a sprinkle of my spaghetti sauce seasoning for some extra flavor.
- Try some different veggies. Try adding spinach, bell peppers, or asparagus for added nutrients and variety.
How To Make Pasta With Pancetta And Peas
This is a super-easy pasta dish to prepare. Here's how to do it.
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water and drain the rest.
- Prepare the sauce. In a large pan over medium heat, add the olive oil. Sauté the diced pancetta, chopped onion, and sliced mushrooms for about 5 minutes until the pancetta is crispy and the vegetables are soft.
- Add peas and garlic. Add the peas and minced garlic cloves to the pan. Sauté for another 2 minutes.
- Creamy mixture. Pour in the heavy cream and cook for an additional 3 minutes over medium heat. Be careful not to let it boil.
- Combine pasta and sauce. Add the cooked pasta and grated Parmesan cheese to the pan. Stir to combine, adding a splash of the pasta water a little at a time to achieve your desired consistency (about ½ cup of pasta water should do it).
- Season and serve. Season with salt, black pepper, and a squeeze of lemon. Divide into bowls and serve with extra parmesan cheese on top.
Frequently Asked Questions
Absolutely! This recipe works well with various pasta shapes like penne, fusilli, or farfalle.
While best enjoyed fresh, you can prepare the sauce ahead of time and reheat it, adding a splash of the reserved pasta water to loosen the sauce if needed.
Substitute pancetta with bacon or prosciutto for a similar salty, savory taste.
Yes, the creamy sauce and sweet peas make it a hit with kids. You can adjust the seasoning to suit their tastes.
To amp up the healthy factor, use whole wheat pasta and substitute the heavy cream with a lighter option like half-and-half or whole milk. You can also add more veggies - spinach or asparagus would work especially well.
If you make this Creamy Pasta With Pancetta And Peas, let me know what you think of it in the comments below! And don't forget to tag me @frontrangefed on Instagram with a pic - I'd love to see your masterpiece!
More Easy Pasta Dishes
Recipe
Creamy Pasta With Pancetta And Peas
Ingredients
- 16 oz pasta any variety
- 1 tablespoon olive oil
- 8 oz pancetta diced
- ½ onion chopped
- 1 cup mushrooms sliced
- 8 oz frozen peas
- 2 garlic cloves minced
- ½ cup heavy cream
- ¼ cup parmesan cheese shredded
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- ½ lemon
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook according to your package instructions (until the pasta is al dente). Reserve 1 cup of the salted pasta water and drain the rest.
- While the pasta is cooking, make the sauce. In a large saucepan, heat the olive oil over medium heat. Sautee the pancetta, onion, and mushrooms for five minutes, until the pancetta is crisp, and the onions and mushrooms are soft. Add the peas and garlic and saute for 2 additional minutes. Reduce the heat to low, add the cream, and cook for 3 minutes more (you want the cream to be warm but you don't want it to boil.)
- Add the pasta and parmesan to the saucepan. Add in small bits of the reserved pasta water, ¼ cup at a time, until you get the consistency you want. (I used about ½ cup.)
- Season with salt and pepper and a squeeze of lemon.
- Divide into bowls and serve with extra parmesan cheese.
Notes
- Substitute the heavy cream for half and half or whole milk for a lighter sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Emily says
This was so easy to put together on a weeknight! We loved it and the light creamy sauce was perfection - it was comforting without feeling heavy.