Creamy Pasta with Peas and Pancetta
This creamy pasta with peas and pancetta is a quick and rich comfort-food classic, filled with crispy pancetta, tender peas and finished with lemon zest and parmesan for brightness.
Equipment
- 1 Large skillet for pancetta and sauce
- 1 Large pot for boiling pasta
Ingredients
Main ingredients
- 220 g dried pasta rigatoni or penne recommended
- 1 tablespoon olive oil for crisping pancetta
- 120 g pancetta cut into small cubes
- 3 cloves garlic finely chopped
- 120 g frozen peas about ¾ cup
- 0.75 cup cream
- 50 g parmesan finely grated
- 0.5 teaspoon freshly cracked black pepper
- 1 tablespoon fresh lemon juice plus zest to serve
- salt to taste
- extra parmesan to serve
- 1 cup arugula optional, packed
Instructions
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Reserve half a cup of the pasta water and then drain.
- Heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy and golden, about 5–7 minutes.
- Add finely chopped garlic and sauté for 30 seconds to 1 minute until fragrant, being careful not to burn it.
- Add frozen peas and stir for 2–3 minutes until heated through.
- Reduce heat to low and pour in cream. Stir everything together and let simmer gently for a few minutes.
- Gradually add parmesan in 2–3 batches, stirring well to melt between additions.
- Add black pepper and lemon juice and mix quickly.
- Stir in cooked pasta along with ¼ cup reserved pasta water. Mix everything together, simmer for 1–2 minutes to thicken. Adjust seasoning with salt. Finish with arugula if using, and serve with extra parmesan and lemon zest.
Notes
Use pasta water to loosen the sauce if needed. Fresh arugula and lemon zest brighten the rich flavors. Can be made with bacon as a substitute for pancetta. Store leftovers in the fridge up to 3 days and reheat with a splash of cream or milk.