Looking for a quick and flavorful dinner that’s ready in under 30 minutes? Then try Pasta With Pancetta and Peas. This delicious pasta dish is light, savory, and bursting with fresh, vibrant flavors. Perfect for busy weeknights, it’s a simple dish that delivers big on taste without the fuss!
Why We Love Pasta With Bacon And Peas
This easy pasta dish is a delightful blend of pancetta, fresh peas, and perfectly cooked pasta. Topped with grated parmesan cheese, this crispy pancetta pasta recipe is my go-to for easy and satisfying dinners. It’s quick to whip up, full of flavor, and perfect for any night of the week!
If you're a fan of pasta, peas and pancetta then be sure to check out this Creamy Broccoli Bacon recipe too.
Ingredients for Pancetta Pasta
- Spaghetti: Serves as a classic and versatile base, perfectly absorbing the flavors of the sauce and ingredients.
- Salt: Essential for seasoning, enhancing the flavors of the pasta and other ingredients.
- Olive Oil: Provides cooking richness and a silky texture, helping to meld the ingredients together.
- Bacon: Adds a savory, smoky flavor that enriches the pasta and complements the peas.
- Shallot: Offers a mild sweetness and delicate flavor, elevating the dish's complexity.
- Peas: Contribute a burst of freshness and a pop of color, balancing the richer flavors.
- Garlic: Infuses aromatic depth and enhances the savory profile of the pasta.
- Black Pepper: Introduces subtle heat, adding complexity to the dish.
- Crushed Red Pepper: Adds a kick of spice, elevating the flavor profile with a bit of heat.
- Parsley: Provides a touch of herbal freshness, brightening the overall taste.
- Lemon: Offers zest and brightness, adding a refreshing contrast to the savory elements.
- Parmesan Cheese: Imparts a savory finish, adding richness and a creamy texture to the pasta.
Variations
- Pasta Choices: Whole wheat or gluten-free pasta can be used if you don't want to use regular spaghetti.
- Herb Boost: Mix fresh basil or mint with parsley for a fragrant, herbal twist.
- Spice Level: Adjust the crushed red pepper to suit your heat preference or omit for a milder dish.
Substitutions
- Frozen peas can easily substitute for fresh peas in pancetta and pea pasta. Just add them straight to the skillet with the pancetta, letting them warm through as the dish comes together. They’ll add the same sweet, tender bite with no extra steps needed!
How To Make Pasta With Pancetta And Peas
Step One: Heat the skillet over medium-high heat. Carefully add the bacon pieces and fry the bacon until fully cooked and brown. Toss the bacon pieces often. Take the bacon pieces out of the skillet placing it on the lined plate. Add both the salt and a slight amount of olive oil to a pot of water big enough to hold the spaghetti. Bring the water to a boil. Cook the pasta until al dente. Before draining, reserve 1 cup of water and set aside. Drain the pasta.
Step Two: Replace the skillet on the stovetop and set it on medium heat. Add 4 tablespoons of olive oil. Heat the skillet with the oil until it has a shimmer but not smoking. Slowly add the shallots, peas, salt, pepper, and 1 teaspoon of crushed red pepper. Increase the stovetop heat to a medium-high, cooking for about 5 minutes. Toss often. Add the garlic and parsley and cook for another 3 minutes. Return the bacon pieces to the skillet.
Step Three: Add the cooked pasta and ¾ cup of the pasta water. Add in the rest of the crushed red pepper, lemon zest and juice and toss to combine.
Step Four: Add the grated cheese to the pasta. Start out with 3-4 tablespoons and add more if you desire. Taste test for salt and pepper. Transfer the combined ingredients to a serving plate or to individual serving bowls and enjoy!
Tips and Tricks
- Crisp the Pancetta: Cook the pancetta until it’s golden and crispy to bring out its savory, rich flavor.
- Save That Pasta Water: A splash of reserved pasta water helps bind the ingredients together and create a light, flavorful sauce.
- Season Wisely: Pancetta adds saltiness, so taste before adding extra salt to the dish.
Storage Instructions
- Refrigeration: Cool your pancetta pasta and store in an airtight container in the fridge for 3-4 days.
- Freezing: Freeze cooled pasta in a dated freezer-safe container or bag for up to 1 month.
- Reheating: Thaw overnight, reheat gently your pasta and peas over the stovetop with a little liquid or microwave in 30 second intervals.
What To Serve With Bacon Pea Pasta
- Roasted Vegetables: A medley of roasted seasonal vegetables like bell peppers, zucchini, and carrots brings color and variety.
- Stuffed Mushrooms: Baked stuffed mushrooms with cheese and herbs make a savory and satisfying appetizer.
- Bruschetta: Toasted bread topped with a mix of tomatoes, garlic, and basil adds a burst of flavor.
- Artichoke Dip: Creamy spinach and artichoke dip served with pita chips offers a warm, comforting start.
FAQ'S
Pancetta Pasta is a delicious dish featuring pancetta, which is Italian cured pork belly, similar to bacon but unsmoked. In pasta dishes, pancetta is often sautéed to bring out its rich, savory flavor, adding a delightful taste to the mix of pasta and other ingredients.
If you’re out of pancetta, no worries! Bacon is a great substitute and adds a similar savory touch to your pasta. For a non-pork option, try smoked turkey or even a sprinkle of smoked paprika for that rich flavor kick.
To make your Pancetta Pasta creamy, just add a splash of heavy cream or a dollop of cream cheese while mixing everything together. Stir it in until it’s all nice and smooth. You can also sprinkle in some extra Parmesan cheese for that extra creamy goodness!
Absolutely! Mint peas can add a lovely, fresh twist to your Pasta With Pancetta. These sweet peas bring a refreshing flavor that pairs wonderfully with the savory pancetta.
Sure thing! Swapping peas for asparagus is a fantastic idea. Just chop the asparagus into bite-sized pieces and sauté them until tender. They’ll add a nice crunch and a fresh, earthy flavor to your pasta dish!
Easy Pasta With Pancetta and Peas
Ingredients
- ¾ lb. Spaghetti Thin
- Salt
- Olive Oil
- 4 oz. Bacon Cut into Pieces
- 1 Shallot Thinly Sliced
- 2 Cups Frozen peas Thawed
- 8 Garlic Cloves Minced
- Black Pepper
- 2 tsp. Crushed Red Pepper Divided
- 1 Bunch Parsley Chopped
- 1 Lemon Zested and Juiced
- Parmesan Cheese Grated
Instructions
- Heat the skillet over medium-high heat. Carefully add the bacon pieces and fry the bacon until fully cooked and brown. Toss the bacon pieces often. Take the bacon pieces out of the skillet placing it on the lined plate. Add both the salt and a slight amount of olive oil to a pot of water big enough to hold the spaghetti. Bring the water to a boil. Cook the pasta according to the package instructions. Before draining, reserve 1 cup of water and set aside. Drain the pasta.
- Replace the skillet on the stovetop and set it on medium heat. Add 4 tablespoons of olive oil. Heat the skillet with the oil until it has a shimmer but not smoking. Slowly add the shallots, peas, salt, pepper, and 1 teaspoon of crushed red pepper. Increase the stovetop heat to medium-high, cooking for about 5 minutes. Toss often. Add the garlic and parsley and cook for another 3 minutes. Return the bacon pieces to the skillet.
- Add the cooked pasta and ¾ cup of the pasta water. Add in the rest of the crushed red pepper, lemon zest, and juice and toss to combine.
- Add the grated cheese to the pasta. Start out with 3-4 tablespoons and add more if you desire. Taste test for salt and pepper. Transfer the combined ingredients to a serving plate or to individual serving bowls and enjoy!
Notes
Nutrition
