Description
This Easy Pasta with Peas and Pancetta is a quick and delicious weeknight dinner packed with classic Italian flavors. Made with tender pasta, crispy pancetta, and sweet peas, this dish comes together in just 30 minutes. A simple yet flavorful meal that’s perfect for busy nights!
Ingredients
Units
Scale
- 16 oz short pasta (mezze rigatoni or similar)
- 4 tbsp olive oil, divided
- 1 small onion, diced
- 4 cloves garlic, minced
- 4 oz pancetta, diced
- 2 cups peas (fresh or frozen)
- Juice of 1 lemon
- 1 cup reserved pasta water
- 1/4 cup parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook the pasta according to the package directions. Reserve 1 cup of pasta water before draining.
- Drain the pasta using a colander and set it aside.
- Return the pot to the stove and heat 2 tbsp of olive oil over medium heat.
- Add the diced onion and sauté until translucent (about 5 minutes). Stir in the minced garlic during the last minute to avoid burning.
- Add the diced pancetta and cook for 3-4 minutes until slightly crispy.
- Stir in the peas and cook for about 3 minutes if fresh or 5 minutes if frozen.
- Turn off the heat and add the pasta back to the pot. Stir in the reserved pasta water, lemon juice, and parmesan cheese.
- Season with salt and pepper to taste, then drizzle with the remaining olive oil before serving.
Notes
- Use frozen peas for convenience, or fresh peas for a sweeter flavor.
- Substitute pancetta with bacon if needed.
- Add red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 18 g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0 g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 20mg