Pasta with Pancetta and Peas

Make this Pasta with Pancetta and Peas for an easy weeknight dinner.

Course Dinner, Lunch/Dinner

Cuisine Italian American

Keyword pasta with pancetta and peas

Prep Time 5

Cook Time 15

Servings

Calories 481kcal

Boil heavily salted water and add pasta to cook. Cook according to package directions, but with 2 minutes left to cook, reserve ⅓ cup pasta water from the pot and add the frozen peas. Drain and set aside.
While the pasta is cooking, heat a skillet over medium heat and add the cubed pancetta. Cook until browned, stirring frequently - about 7 minutes.
Reduce heat to med-low, add garlic to the skillet and stir to mix with pancetta. Allow to cook for 2-3 minutes.
Add heavy cream and parmesan cheese to the skillet. Stir until the cheese is completed melted,
Pour cooked pasta and peas into the skillet along with the reserved pasta water. Stir until the noodles are evenly coated in the sauce and allowed to cook for a couple more minutes.
Top with fresh grated black pepper, lemon zest, and more parm and serve immediately.

Salt your pasta water heavily to make sure you get the most flavor out of your pasta.
Make sure your parmesan cheese is fully incorporated and melted before adding the pasta back in.
The reserved pasta water will help make your sauce the perfect consistency.
You can use broccoli in place of the peas. Just add them to your pasta pot a little eariler.
Bacon can substitute for pancetta. You can also omit it to keep it vegetarian.