It’s 6 PM. You’re staring into the fridge. You need something fast, but you’re so done with boring food. Sound familiar? I get it. That’s why this Spring Pea and Pancetta Pasta is my secret weapon. It’s perfect when you need a quick, cheesy fix, much like our popular Parmesan pea pasta.
It’s the answer to the “what’s for dinner” panic. We’re talking about a 20-minute meal that tastes like you spent all day. It’s the perfect mix of salty, sweet, and creamy. And it uses mostly pantry staples.
This recipe is your ticket to a fantastic dinner without the fuss. Let’s make it happen.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Main Course
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4
Ultimate Guide to Spring Pea and Pancetta Pasta
Why is this the only guide you need? Because I’m a busy cook, just like you. I don’t have time for fluff.
This guide cuts straight to the good stuff. You’ll get maximum flavor for your effort. The salty pancetta, sweet peas, and rich pasta water sauce are a magic trio.
It’s a one-pan wonder. Well, plus the pot for the pasta. But that’s it. You get a complete, restaurant-worthy dish in the time it takes to watch half a sitcom.
This is your new go-to spring pasta. It’s bright, satisfying, and impossibly easy. Let’s dig in.
The Simple Ingredients
Look at this list! You probably have half of it already. That’s the beauty of this recipe.
- 12 oz (340g) short pasta like rigatoni, orecchiette, or fusilli
- 4 oz (115g) pancetta, diced small
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups sweet peas (frozen is perfect!)
- 1/2 cup heavy cream or half-and-half
- 1 cup freshly grated Parmesan cheese, plus more for serving
- Zest and juice of 1/2 a lemon
- Salt and black pepper to taste
- Fresh mint or parsley for garnish (optional, but great)
Let’s Get Cooking! (The Step-by-Step)
Ready? Grab your biggest skillet. We’re moving fast. The key is to multitask like a pro.
Spring Pea and Pancetta Pasta Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Spring Pea and Pancetta Pasta Recipe!
Nutrition Information
- Boil your pasta. Get a large pot of salted water boiling. Cook your pasta according to the package directions for al dente. This is crucial! Before you drain it, save about 1 1/2 cups of the starchy pasta water. Then drain the pasta.
- Crisp the pancetta. While the pasta cooks, heat your large skillet over medium heat. Add the diced pancetta. Cook it, stirring now and then, until it’s golden and crispy. This takes about 5-7 minutes. Use a slotted spoon to remove the pancetta to a paper towel-lined plate. Leave the delicious fat in the pan.
- Cook the onion and garlic. Add the chopped onion to the pancetta fat. Cook for 3-4 minutes until soft. Add the garlic and cook for just 30 seconds until fragrant. Don’t let it burn!
- Add the peas and cream. Toss in the frozen peas. They’ll thaw in seconds. Pour in the heavy cream. Let it simmer for 2 minutes to thicken slightly.
- Bring it all together. Add the drained pasta and the crispy pancetta back to the skillet. Sprinkle in most of the Parmesan cheese. Add the lemon zest and juice.
- Create the sauce. Here’s the chef’s trick. Start adding the reserved pasta water, about 1/2 cup at a time. Toss everything constantly. The starch will help the creamy mixture coat every single noodle. Add more water until you get a silky, glossy sauce that clings to the pasta. If you love creamy pasta dishes, you should also try our easy creamy spinach and chicken slow cooker pasta for a hands-off meal.
- Finish and serve. Taste it! Add black pepper. You likely won’t need extra salt because of the pancetta and Parmesan. Give it one final toss. Serve immediately with more cheese and fresh herbs on top.
What to Serve With This Dish
This pasta is a full meal. But if you want to round it out, keep it simple.
A quick arugula salad with lemon vinaigrette is perfect. The peppery greens cut the richness.
Some crusty bread is never a bad idea. Use it to scoop up any leftover sauce in your bowl. No sauce left behind!
For a veggie side, roast some asparagus spears on a sheet pan while you cook. Toss them in oil, salt, and pepper. They’ll be done by the time your pasta is ready.
Make This Recipe Your Own (Quick Swaps)
Don’t have one ingredient? No stress. This recipe is super flexible.
No pancetta? Use thick-cut bacon or even prosciutto. For a vegetarian version, skip the meat and start with a tablespoon of olive oil. Add a pinch of red pepper flakes for a kick.
Out of heavy cream? Use half-and-half or whole milk. The sauce will be a bit lighter, but just as tasty. You can even use a scoop of mascarpone cheese for ultra-creamy results.
Different pasta? Any short shape works. I love shells for catching the peas. Long pasta like spaghetti or fettuccine is great too.
How to Store Leftovers (If You Have Any!)
This pasta is best fresh. But leftovers happen.
Store them in an airtight container in the fridge for up to 3 days. The sauce will soak in, so it will be drier.
To reheat, add a splash of water or milk to a skillet. Warm it over low heat, stirring gently, until hot. This helps bring the sauce back to life.
NUTRITION INFORMATION
- Calories: ~650
- Carbohydrates: 75g
- Protein: 25g
- Fat: 28g
- Saturated Fat: 13g
- Fiber: 6g
- Sugar: 8g
*This is an estimate per serving, calculated with heavy cream.
FREQUENTLY ASKED QUESTIONS
Can I use fresh peas instead of frozen?
Absolutely! If you have fresh spring peas, blanch them in the pasta water for 1 minute before adding to the sauce. Frozen peas are just so convenient and work perfectly.
My sauce seems too thin. What did I do wrong?
Don’t worry! Just let it simmer for another minute or two. The pasta water and cream will thicken as they reduce. You can also add a little extra grated Parmesan to help tighten it up.
Can I make this ahead of time?
I don’t recommend it for the best texture. The magic is in the “toss and serve.” But, you can prep your ingredients (dice pancetta, onion, garlic) ahead to make the cooking process even faster.
See? I told you we could do it. Dinner is saved, and your taste buds are happy. This recipe proves that busy doesn’t mean bland. For another family-friendly, comforting pasta dish, be sure to check out our recipe for creamy beef and shells.
You deserve great food every night of the week. This Spring Pea and Pancetta Pasta makes that possible. It’s a guaranteed crowd-pleaser that looks like you tried way harder than you did.
Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
