Creamy Pappardelle with Pancetta, Peas, Spinach & Shallot Crisps
This dish combines silky pappardelle pasta with smoky pancetta, tender peas, and fresh spinach, all enveloped in a luxurious creamy sauce. Crispy fried shallots add a sweet, crunchy finish, balancing the richness. It’s a restaurant-worthy pasta that comes together in under 40 minutes, making it a perfect weeknight treat or dinner party centerpiece.
⏳ Time
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: ~40 minutes
Ingredients
For the Pasta & Sauce:
12 oz (340 g) pappardelle pasta (fresh or dried)
4 oz (115 g) pancetta, diced
1 tbsp olive oil
1 cup frozen peas (no need to thaw)
3 cups fresh baby spinach
1 cup (240 ml) heavy cream
½ cup (50 g) Parmesan cheese, grated
1 tsp lemon zest
1 tbsp lemon juice
Salt & freshly ground black pepper, to taste
For the Shallot Crisps:
2 large shallots, thinly sliced
¼ cup (60 ml) neutral oil (grapeseed, canola, or sunflower)
Pinch of salt
✅ Instructions
1. Make the Shallot Crisps
1. Heat neutral oil in a small skillet over medium heat.
2. Add thinly sliced shallots and cook, stirring often, until golden brown and crisp (about 5–7 minutes).
3. Transfer to a paper towel-lined plate, sprinkle with a pinch of salt, and set aside.
2. Cook the Pasta
1. Bring a large pot of salted water to a boil.
2. Cook pappardelle according to package directions until al dente.
3. Reserve 1 cup pasta water, then drain.
3. Make the Sauce
1. In a large skillet over medium heat, add olive oil and pancetta. Cook until browned and crispy (about 5 minutes).
2. Add peas and cook for 2 minutes.
3. Reduce heat to low, pour in heavy cream, and simmer gently for 3 minutes.
4. Stir in Parmesan, lemon zest, and lemon juice. Season with salt and pepper.
4. Combine
1. Add the cooked pappardelle and spinach to the skillet.
2. Toss until spinach wilts and pasta is well-coated, adding splashes of reserved pasta water for a silky sauce.
5. Serve
1. Divide into bowls.
2. Top each serving with crispy shallots.
3. Serve immediately with extra Parmesan if desired.
✨ Notes & Tips
Fresh pasta will cook faster, so adjust boiling time accordingly.
If you can’t find pancetta, substitute with diced prosciutto or turkey bacon for a lighter option.
For extra flavor, add a pinch of red pepper flakes to the cream sauce.
Shallot crisps can be made ahead and stored in an airtight container for up to 2 days.
⁉️ Frequently Asked Questions FAQs
Q: Can I make this vegetarian?
A: Yes! Omit pancetta and sauté the peas in olive oil .
Q: Can I use a different pasta shape?
A: Definitely. Tagliatelle or fettuccine work well, though pappardelle’s wide ribbons hold the sauce beautifully.
Q: Can I make it lighter?
A: Use half-and-half instead of heavy cream, and skip the crispy shallots (though they’re worth it!).
ℹ️ Nutritional Information
Calories: ~540 kcal
Protein: 17 g
Carbohydrates: 56 g
Fat: 27 g
Fiber: 5 g
Sugar: 6 g
Sodium: 640 mg