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Pasta with pancetta and peas in a shallow white bowl in front of a chunk of Parmigiano Reggiano resting on a microplane grater and a small plate of cooked pancetta bits.
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Pasta with Pancetta and Peas

Sweet, salty, and incredibly satisfying, pasta with pancetta and peas is bursting with flavor and super easy to prepare. Combining the sweetness of shallots and a tangy hint of citrus, the rich cream sauce contrasts perfectly with the crispy pancetta and shredded Parmigiano Reggiano generously sprinkled over the top. This dish really has it all. A tad indulgent? Perhaps. But it's also an irresistible heap of deliciousness.
Course Dinner
Cuisine American, Italian
Keyword easy, indulgent, pasta, rich
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

  • 1 pound dried pasta (preferably penne, rigatoni, or orecchiette)
  • 4 ounces pancetta cut into small pieces
  • 3 tablespoons unsalted butter
  • 3 large shallots finely chopped
  • 1 cup chicken broth
  • 1½ cup heavy whipping cream
  • 1 tablespoon lemon zest
  • 2 teaspoons orange zest
  • ⅛ teaspoon cayenne
  • 10 ounces frozen peas
  • 2 tablespoon fresh mint chopped finely into ribbons
  • 1 tablespoon lemon juice
  • Parmigiano Reggiano shredded

Instructions

  • Place the pancetta in a cold pan and turn the heat to medium. Sauté until crisp and then remove with a slotted spoon, leaving the rendered fat in the pan. Set the cooked pancetta aside.
  • Add the butter to the pan. Once it has melted, add the chopped shallots and sauté until softened, about 3 minutes.
  • Add the chicken broth and simmer, stirring up any brown bits on the bottom of the pan, about 5 minutes or until reduced by about half.
  • Add the heavy whipping cream, lemon zest, orange zest, and cayenne pepper. Simmer for about 5 minutes or until the sauce has noticeably thickened.
  • In the meantime, begin cooking the dried pasta in accordance with the package instructions. When it has been cooked al dente, reserve about a cup of the pasta cooking water before draining the pasta.
  • Once the sauce has thickened, add the peas (no need to thaw them first) and simmer for about 3 minutes or until heated through. Then stir in the mint and lemon juice. Check the sauce for seasoning, and add a bit of salt and pepper if desired.
  • Add the cooked pasta to the sauce, keeping the pan over low heat. Stir until the pasta is thoroughly coated and begins to soak up some of the sauce, about 5 minutes. If the pasta starts to look dry, add some of the pasta cooking water and stir until the sauce has reached the consistency you prefer.
  • Garnish with freshly shredded Parmigiano Reggiano and a generous scattering of the crispy pancetta bits. Serve immediately.