Creamy Pancetta Pasta with Peas
This Italian-inspired dish combines crispy pancetta, sweet peas, and a luscious creamy sauce that clings perfectly to your favorite pasta. It’s simple yet indulgent — like carbonara meets Alfredo with a touch of freshness from the peas.
⏱ Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
8 oz (225 g) pasta (penne, rigatoni, or fettuccine)
4 oz (115 g) pancetta, diced
1 tbsp olive oil
2 cloves garlic, minced
¾ cup frozen peas (no need to thaw)
¾ cup heavy cream (or half-and-half for lighter version)
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
Optional: pinch of chili flakes
1 tbsp butter (optional, for extra richness)
Fresh parsley or basil, chopped (for garnish)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Reserve ½ cup pasta water, then drain.
2. Cook the Pancetta
In a large skillet, heat olive oil over medium heat.
Add pancetta and cook for 4–5 minutes until golden and crispy.
Remove a few pieces for garnish (optional).
3. Add Garlic and Peas
Lower the heat slightly.
Add garlic and sauté for 30 seconds until fragrant.
Stir in peas and cook for 2–3 minutes until warmed through.
4. Make it Creamy
Pour in heavy cream and stir well.
Simmer for 2–3 minutes, then stir in Parmesan cheese until melted and smooth.
Season with salt, pepper, and chili flakes (if using).
5. Combine Pasta and Sauce
Add the drained pasta and a splash of pasta water (start with ¼ cup).
Toss until the sauce coats the pasta beautifully.
Stir in butter if you want it extra silky.
6. Serve
Garnish with crispy pancetta and fresh parsley.
Sprinkle more Parmesan on top before serving.
Notes & Tips
You can substitute bacon for pancetta if needed.
For a lighter version, use Greek yogurt + milk instead of heavy cream (mix off-heat to avoid curdling).
Add lemon zest for a fresh twist.
This pairs beautifully with a crisp green salad or garlic bread.
Nutrition information
Calories: 540
Protein: 20 g
Carbs: 52 g
Fat: 28 g
Fiber: 4 g