Pasta with pancetta and peas is the perfect easy weeknight dinner made in less than 20 minutes! Thick cut pancetta is cooked till perfectly crispy, mixed with green peas, then tossed with orecchiette pasta and grated parmesan cheese.
This post was originally published in July 2021 and has been updated for content.
I love quick and easy pasta dishes, especially for busy weeknights. This dish has the perfect amount of saltiness from the pancetta and parmesan and is balanced so nicely with the creamy peas and pasta.
Serve this easy pasta with pancetta and peas with creamy tomato soup, celery salad or pizza bread!
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🍝 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. It can usually be found at the deli counter or pre-packaged near by. If you are unable to get pancetta, bacon can be used as a substitute.
- Peas - Frozen peas make this recipe easy, however fresh peas could also be used. Steam fresh peas prior to adding them, to make sure they have enough time to cook.
- Parmesan - Both grated or shredded parmesan cheese can be used for this recipe. Alternatively, other Italian cheeses that would also work would be asiago or pecorino romano cheese can be used 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 would also be great options.
📋 Substitutions and variations
- Vegetarian - Omit the pancetta.
- Gluten-Free - Use gluten-free pasta.
- Veggies - Add chopped roasted asparagus, roasted red peppers or grilled zucchini for even more vegetables.
- Meat - Substitute the pancetta with cooked Italian sausage, grilled chicken or meatballs.
🔪 Step by step instructions
First, starting cooking the orrechiette in boiling salted water in a pot on the stove top until the pasta is al dente.
While the pasta is cooking, cook the pancetta in a skillet for about 5-6 minutes until browned and lightly crispy. Add in frozen peas and cook 2-3 minutes more until they are heated through. Remove the pan off of the heat and set it aside.
Drain the water from the pasta, reserving ½ cup of the pasta cooking water. Toss the pasta with the pasta water, pancetta, peas, and parmesan cheese, and enjoy!
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⭐ Expert tips
- Always cook pasta in boiling salted water to flavor the pasta prior to adding sauce or other toppings. 4 quarts of water = 1 Tablespoon salt = 1 pound of pasta.
- Cook the pancetta until it's just browned and starting to crisp up. There is some cooking that will happen after you take it off of the heat and you don't want it to burn.
- Don't forget to reserve some of the pasta water to add to the finished dish. It contains extra starch from the pasta that helps bind the cheese and other ingredients to the pasta.
- Stir the pasta together with the other toppings off of the heat so it doesn't dry out.
🥡 Storage suggestions
Leftover pasta with pancetta and peas will keep in the refrigerator in an airtight container for 3-5 days and can be reheated in a pot on a stovetop over medium heat. Add a little bit of milk 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
- Creamy Sundried Tomato Pasta
- Tri-Colored Tortellini with Pesto
- Easy Garlic Butter Pasta
📖 Recipe
Pasta with Pancetta and Peas
Ingredients
- 1 pound orecchiette pasta
- 1 Tablespoon kosher salt
- ¼ pound thick sliced pancetta, diced small
- 8 ounces frozen peas, approximately 1 ½ cups
- ½ cup grated parmesan cheese
Instructions
- Fill a large pot with 4 quarts of water over medium-high heat on the stovetop until it boils. When the water boils, add pasta and salt and stir to combine.
- While pasta is cooking, heat a skillet or saute over medium heat on the stovetop. Add pancetta and cook stirring frequently until the pancetta is browned and slightly crispy, about 5-6 minutes.
- Add frozen peas to the cooked pancetta and cook for 2-3 more minutes until the peas are heated through. Remove off of the heat and set aside.
- When the pasta has reached al dente, drain water from the pasta, reserving ½ cup of the cooking liquid. Cooking time should be about 9-12 minutes or about the time it takes to cook the pancetta and peas.
- Toss pasta with reserved pasta water, pancetta, peas, parmesan cheese and serve.
Notes
- Pancetta - Use bacon as an alternative.
- Peas - Use fresh peas, but steam them first.
- Parmesan - Asiago or pecorino romano cheese can be used as alternatives.
- Pasta - Use shells, fusilli, or farfalle as alternatives.
- Vegetarian - Omit the pancetta.
- Gluten Free - Use gluten-free pasta.
- Veggies - Add chopped roasted asparagus, roasted red peppers, or zucchini.
- Meat - Substitute the pancetta with cooked Italian sausage, grilled chicken, or mini meatballs.
- Leftovers - Keep in an airtight container for 3-5 days in the refrigerator. Reheat with a little bit of milk or broth on the stovetop over low heat.
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