Pasta with Pancetta and Peas

I love quick and easy pasta recipes, especially for busy weeknights, and this pancetta and peas pasta is one of my favorite dishes. Not only is it quick to make, but it has the perfect amount of saltiness from the pancetta and Parmesan, and is balanced so nicely with the creamy peas and pasta.

Serve it with Creamy Tomato Soup, Celery Salad, or Parmesan Bread Bites for an easy and delicious dinner that everyone will love! 

Ingredient Notes

• Pancetta - Pancetta is pork belly that has been cured with both salt and spices. It packs a powerful flavor punch and is used in a wide variety of Italian dishes. I can usually find it at the deli counter or pre-packaged nearby. However, I've also used bacon as a substitute, and the flavor is similar. It can also be omitted for a pork/meat-free option.
• Peas - I find that frozen peas make this pancetta pasta recipe easy, but have also had success with fresh peas. I always steam fresh peas prior to adding them, to make sure they have enough time to cook. You can also try different veggies, like zucchini or asparagus!
• Parmesan - I've used both grated and shredded Parmesan cheese for this recipe. Alternatively, other Italian cheeses that I have substituted include Asiago and Pecorino Romano cheese, and they work just as well. 
• Pasta - I like using orecchiette because it's such a fun shape. It's typically not made with eggs, but with just flour and water, giving it a heartier texture. Shells, fusilli, or farfalle are also great options. You can also use gluten-free pasta!

How to Make Pasta with Pancetta and Peas

Boil the pasta - Cook the pasta just to al dente in a large pot of boiling water on the stove. 

Cook the pancetta and peas - In the meantime, cook the pancetta in a large skillet until it's browned and lightly crispy. Then, add the frozen peas, and allow them to heat through before removing the pan from the heat. 

Combine - Drain the pasta, reserving about ½ cup of the pasta water. Toss the pasta and reserved water with the pancetta, peas, and Parmesan cheese. Enjoy!

Amanda's Expert Tips

• Avoid drying out the pasta. I always stir the pasta in with the other ingredients off the heat to prevent burning or any drying out, keeping this dish nice and creamy. 
• Salt the pasta water. I always recommend cooking pasta in boiling salted water to flavor the pasta before adding sauce or other toppings. Follow this guideline for the best flavor: 4 quarts of water = 1 Tablespoon salt = 1 pound of pasta.
• Avoid burning the pancetta. The pancetta will continue to cook once removed from the heat. So, I keep a close eye on it in the skillet, and cook just until it's browned and starting to crisp up to prevent burning. 
• Don't forget to reserve some of the pasta water to add to the finished dishes. It contains extra starch from the pasta that helps bind the cheese and other ingredients to the pasta.

Storage Suggestions

Leftovers will keep in the fridge in an airtight container for 3-5 days and can be reheated in a large pot on the stovetop over medium heat or in the microwave. I always add a little bit of milk or heavy cream to the pasta as it's reheating, so it doesn't dry out.

More Easy Pasta Recipes

If you loved this Pasta with Pancetta and Peas recipe, check out these other easy pasta recipes that I know you will love too!

• Tortellini alla Panna - A creamy, savory, 20-minute meal. 
• Creamy Sundried Tomato Pasta - A quick and easy family-friendly comfort food made with 4 ingredients. 
• Tri-Colored Tortellini with Pesto - A simple, herbaceous recipe perfect for spring and summer. 
• Easy Garlic Butter Pasta - A picky-eater-approved, flavor-packed pasta in 15 minutes!