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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