CREAMY PASTA WITH PEAS AND PANCETTA

This quick and easy creamy pasta with peas and pancetta makes the perfect weekend dinner. The sweet peas and crispy pancetta are a match made in heaven, and when tossed in a creamy parmesan sauce with a hint of lemon and fresh arugula, it becomes a classic for a reason. I make this simple pasta dish all year long, and I’m sure you’ll love it too!

INGREDIENTS

  • 220 g dried pasta
  • 1 tbsp olive oil
  • 120 g pancetta, cut into small cubes
  • 3 cloves garlic, finely chopped
  • 120 g frozen peas (about ¾ cup)
  • ¾ cup cream
  • 50 g parmesan, finely grated
  • ½ tsp freshly cracked black pepper
  • 1 tbsp fresh lemon juice, plus zest for serving
  • Salt, to taste
  • Extra parmesan, for serving
  • Optional: 1 cup packed arugula

INSTRUCTIONS

  • Cook the pasta in well-salted boiling water according to the package instructions. For al dente pasta, undercook by one minute, as it will finish cooking in the sauce. Reserve 1 cup of pasta water before draining.
  • Heat olive oil in a large skillet over medium heat and fry the pancetta for 5-6 minutes, until golden and crispy.
  • Add the garlic and cook for 30 seconds, stirring to prevent burning.
  • Stir in the frozen peas and cook for another 30 seconds.
  • Pour in the cream and bring to a gentle simmer. Reduce the heat as necessary, ensuring it doesn’t boil aggressively.
  • Gradually add the parmesan in 2-3 batches, stirring to melt it between each addition.
  • Stir in the black pepper and lemon juice, mixing quickly to combine.
  • Add the pasta along with ¼ cup of reserved pasta water, stirring to combine. Let the sauce simmer for a minute or two to thicken. Remember, it will continue to thicken as it cools.
  • Season with salt and pepper to taste. Add more pasta water if the sauce is too thick.
  • If using, add the arugula and stir it through just before serving.
  • Divide the pasta between bowls, topping with extra parmesan and lemon zest. Enjoy!

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