Creamy Pasta With Pancetta And Peas
Pasta With Pancetta And 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.
Servings: 8
Calories: 439kcal
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.
Nutrition
Calories: 439kcal | Carbohydrates: 49g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 38mg | Sodium: 320mg | Potassium: 331mg | Fiber: 4g | Sugar: 4g | Vitamin A: 473IU | Vitamin C: 16mg | Calcium: 73mg | Iron: 1mg
