If you're looking for delicious pasta that can be made in under 30 minutes, Pasta with Peas and Pancetta will be right up your alley. It's light, but still creamy and cheesy, with a mixture of pancetta, peas, and pecorino romano!
Love light pasta meals? You may also love Pasta with Zucchini, Creamy Pesto Shrimp Pasta, or Pasta alla Norma. I love finding a delicious recipe that works for the whole family!
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Why this Dish Works for Family
I'm always looking for something that I can make with ingredients that I have on hand. Sometimes, it's 5 o'clock and I want to make something fresh for my family that I know is toddler-approved. 90% of my pasta recipes fall into that category but only a few are under 30 minutes, like pasta with cauliflower or spaghetti with garlic and oil.
This dish is great because I often have all these ingredients on hand and peas are one of the vegetables that I know he'll eat. This recipe is so tasty and so easy to make. Very little prepping is involved which means, you don't have to spend the whole evening in the kitchen.
Ingredient Notes and Substitutions
Pancetta. The ingredient is in the name of the dish. But not everyone keeps this on hand. Substitute 3 tablespoon of extra virgin olive oil and skip the frying the pancetta step, if you want to make this dish without any meat or you just don't have any pancetta.
Pecorino Romano. I feel this flavor is the most in line with what works for a dish like this. I'm sure people will replace it with parmigiana reggiano though, which is fine. The higher the quality of parmigiana the better. Otherwise, you will probably get little clumps of cheese or it will stick all over the bottom of the pan.
Peas. Anything cut up small could work here. Whether it be chopped-up cauliflower or broccoli. Feel free to use the vegetable that works best for your family.
Step-by-Step Directions
Start your timer because you'll be done cooking in 30 minutes. Pasta with peas and pancetta is going to be a new household favorite to eat AND MAKE.
Step 1: Add pancetta to a cold pan and raise the heat to medium.
Step 2: Slowly fry the pancetta until it is golden brown, about 8-10 minutes. Then use a slotted spoon to remove the pancetta from the pan. Set it aside to add back to the dish later.
Step 3: Bring a large pot of water to a boil. Salt the water then add the pasta. Cook for 2 minutes less than directed on the box.
Step 4: Drain the oil but leave about 3 tablespoon in the pan. Saute the garlic for about 30 seconds.
Step 5: Add the peas to the pan. Saute for a few minutes until the peas soften up and then add a ½ cup of pasta water from your boiling pasta.
Step 6: Strain the fusilli, but save a cup of pasta water. Add the fusilli to the garlic and peas, mixing thoroughly.
Step 7: Remove the pan from the heat and add another ½ cup of pasta water and the pecorino romano. Stir vigorously until everything is combined. Add the pancetta back into the pasta. Season with pepper.
As you're stirring, you may need to add more pasta water to increase the creaminess. Wait until the pasta water is almost absorbed to add more.
Pro-Tips
- Fry the pancetta in a cold pan. This will help render the fat and make the pancetta golden brown and crispy. Because the fat will render at a lower temperature, starting on a cold pan helps that process start before the meat on the pancetta starts cooking.
- When combining the pasta water and pecorino romano, make sure to remove the pan from the heat so that the cheese doesn't stick to the bottom of the pan. Add the cheese slowly if you're worried about it sticking.
Recipe FAQs
No, canned peas will turn to complete mush and you will have a completely green and wet pasta. Stick to frozen for the peas.
Pasta with peas and pancetta can be stored in the refrigerator in an airtight container for up to 4 days. This can easily be microwaved but for best texture, add a little olive oil to a pan and reheat over medium heat until warmed through.
Bacon or guanciale are good options. Guanciale will give you a closer flavor to this recipe though, while bacon will completely take over the taste.
What to Serve it with
This dish is great to be served alone, especially to kids. But, I really like to have some protein on my plate. Here are some options for you to serve it with.
- Chicken is the obvious go-to choice! Serve it with Cast Iron Chicken Breast, Crispy Italian Chicken Cutlets, Chicken Francese, Chicken Spiedini, or Chicken Saltimbocca.
- I usually like rice with my fish, but sometimes I like to change it up. Try serving this easy pasta with some of our quick fish recipes like Lemon Garlic Broiled Flounder, Pan-Seared Vermillion Snapper, Cast Iron Lemon Dill Salmon, or Pistachio-Crusted Fish.
- I'd also serve this alongside a vegetable like Italian Cabbage Recipe, Italian Lacinato Kale Recipe (Tuscan), Fried Green Tomatoes or Caesar Salad.
Video Recipe
More Easy Pasta Recipes
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📖 Recipe
Pasta with Peas and Pancetta
Equipment
- 1 large saucepan
Ingredients
- 1 lb fusilli or pasta of your choice
- 2 cups peas
- 1 lb pancetta, chopped
- 2 cloves garlic, minced
- 1 cup pecorino romano, grated
Instructions
- Add pancetta to a cold pan and raise the heat to medium. Slowly fry the pancetta until it is golden brown, about 8-10 minutes. Then use a slotted spoon to remove the pancetta from the pan. Drain the oil but leave about 3 tablespoon in the pan.
- Bring a large pot of water to a boil. Salt the water then add the pasta. Cook for 2 minutes less than stated on the box.
- Saute the garlic in the oil for 30 seconds then add the peas to the pan. Saute for a few minutes until the peas soften up and then add a ½ cup of pasta water. Pour in the fusilli and mix well.
- Remove the pan from the heat and add another ½ cup of pasta water and the pecorino romano. Stir vigorously until everything is combined. Add the pancetta back into the pasta. Season with pepper. Combine and serve.
Notes
- Fry pancetta from a cold pan. This will help render the fat and make the pancetta golden brown and crispy.
- When combining the pasta water and pecorino romano, make sure to remove the pan from the heat so that the cheese doesn't stick to the bottom of the pan.
Janice Conklin
We love this dish!! So easy to make and absolutely delicious!! I added some red pepper flakes and WOW!!!
Vinny
Kids love this dish. It's a cheap little cheesy pasta dish with peas. We make this during the week when we didn't have a plan for dinner! Our son loves it!