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Pea Pancetta Pasta

Pea Pancetta Pasta: A Quick, Flavorful Weeknight Delight

Pea Pancetta Pasta is a comforting dish that merges salty pancetta with sweet peas, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Dish
  • 8 ounces orecchiette pasta Feel free to swap with your favorite pasta shape.
  • 4 ounces diced pancetta Bacon or ham can make for a delicious substitute.
  • 1 cup frozen peas Fresh peas can be a delightful alternative if you prefer.
  • 1 teaspoon kosher salt Adjust to your taste preferences.
For the Sauce
  • 2 tablespoons salted butter Unsalted butter works just as well if that’s what you have.
  • 1 cup chicken broth Vegetable broth is a great option for a vegetarian version.
  • 1 cup reserved pasta water Never skip this step; it ensures the sauce adheres beautifully to the pasta.
For the Crunchy Topping
  • 1 cup panko bread crumbs Regular breadcrumbs can be used in a pinch, but panko is preferred!
  • 2 cloves fresh garlic In a hurry? Garlic powder can do the trick.
  • 1 teaspoon garlic powder Omit if you’re using fresh garlic solely.
  • 1/2 teaspoon onion powder Finely minced onion can be a great substitute.
  • 1 teaspoon dried parsley If using, opt for about three times the amount of fresh herbs for even more flavor.
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
For the Finish
  • 1/2 cup Parmesan cheese Try other hard cheeses like Romano or Asiago for a unique twist.

Equipment

  • Large pot
  • Skillet

Method
 

Step-by-Step Instructions
  1. Fill a large pot with water, adding a generous pinch of kosher salt. Place the pot over high heat and bring it to a rapid boil.
  2. In a skillet, melt 2 tablespoons of salted butter over medium heat. Once melted, add 1 cup of panko bread crumbs with a teaspoon of garlic powder and half a teaspoon of onion powder. Stir frequently for 1-2 minutes until golden brown.
  3. Return the same skillet to heat, adding 4 ounces of diced pancetta. Cook for about 6 minutes, stirring occasionally, until crispy.
  4. When the pancetta is almost done, mix in 1 cup of frozen peas. Cook for an additional 2-3 minutes.
  5. Once the water is boiling, add 8 ounces of orecchiette pasta and cook according to package instructions for 1 minute less.
  6. When the pasta is ready, reserve 1 cup of pasta water, then drain the rest. Add the drained pasta to the skillet with pancetta and peas, pour in 1 cup of chicken broth and the reserved pasta water.
  7. Remove the skillet from heat and stir in ½ cup of freshly grated Parmesan cheese until melted and creamy. Sprinkle the toasted panko over the top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 800mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Timing matters: Start boiling your pasta water while you toast the panko and cook the pancetta. Use freshly grated Parmesan for better flavor.

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