Pancetta, peas, and pecorino are tossed with orecchiette pasta and some lemon for a delicious 20-minute dish that is both rich and light.
This Pea and Pancetta Pasta is a delicious dinner inspired from classic Italian dishes made with minimal ingredients. It has crispy pancetta, fresh peas, and rich pecorino cheese. I paired it with orecchiette pasta which is perfect for scooping up all those little bits of deliciousness. It is the perfect spring pasta!
I took inspiration from classic Roman pasta recipes like Cacio e Pepe and Pasta alla Gricia, which are made with just a handful of ingredients producing a creamy sauce without heavy cream. Hot, starchy pasta water mixed with freshly grated cheese creates a velvety sauce that is simply delicious. This is an easy pasta dish that is made in just 20 minutes all while the pasta cooks.
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Why You'll Love This Recipe
- A fresh pasta for spring. While frozen peas totally work, use fresh peas if they are in season!
- The sauce is made while the pasta cooks. The whole meal is done in 20 minutes.
- Simple ingredients made with pantry staples. Just pasta, pancetta, peas, some seasoning, and cheese.
- Easy to make for a crowd.
- No heavy whipping cream!
- A delicious dinner or midnight snack, as the Italians do.
- Allergy-friendly. This recipe is nut-free and easily gluten-free by swapping the pasta.
- Pairs well with salad, meat, potatoes, you name it. Italians typically enjoy pasta as a primi or first course, followed by meats, potatoes, salad, and dessert.
Love quick & easy pasta dishes? You'll also like my spaghetti aglio e olio, no heavy cream fettuccine alfredo, sausage & eggplant pasta, vegan spicy vodka sauce, spring green pasta sauce, and easy vegan mac and cheese.
Ingredients & Substitutions
Here is everything you'll need to make pancetta and pea pasta:
- Orecchiette pasta: I like the way orecchiette, or little ears, hold the sauce and chunks of pea and pancetta. Any other shape of short pasta will work, even gluten free pasta. Try fusilli, penne, macaroni, shells, even orzo.
- Pancetta is cured pork belly, known as Italian bacon. It is not smoked like regular bacon is. In a pinch, you could cut bacon really small instead, though it is not quite the same and will have a more smoky flavor. You could also use guanciale, which is cured pork jowl (cheek).
- Garlic
- Fresh or frozen peas
- Pecorino romano & parmigiano reggiano cheese: I like the flavor of using both cheeses, though you could just use one if that's what you have on hand.
- Lemon: for zest and juice
- Black pepper
- Fresh basil: A few leaves really brightens up the sauce.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Fill a large pot with water and bring to a boil. Liberally salt the boiling water then drop the pasta, stirring to ensure it doesn't stick. Cook according to package instructions. Reserve 1 cup of pasta water before draining.
(1) While the pasta cooks, add the diced pancetta to a large sauté pan then turn up to medium heat.
(2) Cook the salty pancetta until the fat is rendered out and the pieces are crispy. Remove some of the excess fat by using a paper towel to soak it up and discard, leaving a few tablespoon in the pan.
Add the garlic and cook for 1-2 minutes until lightly golden.
(3) Add a ladle of the reserved pasta water to the pan to deglaze. Pour the peas into the pan, straight from frozen. Cook for 2 minutes until thawed.
Add the zest of the whole lemon, juice from half the lemon, shredded pecorino and parmesan cheese, and pepper to the pan, along with ½ - 1 cup of pasta water. Stir with a spatula until the cheese is melted and forms a sauce.
(4) Add the cooked pasta to the pan and stir to coat everything evenly. Rip a few basil leaves and stir throughout. Top with extra cheese or red chili flakes for the perfect bite. Enjoy hot!
What to Eat with Pea and Pancetta Pasta
There are many dishes that pair wonderfully with this pasta. Traditionally, Italians will eat pasta as a primi or first course, followed by secondi of meat, vegetables, salad, bread, etc. Here are some suggestions of what to serve with this recipe:
- Fried zucchini
- Gluten-free garlic bread
- Gluten-free focaccia
- Gluten-free panzanella salad
- Roasted potatoes and broccoli
- Crunchy kale salad
- Prosciutto wrapped asparagus
and for dessert, try some of these Italian-inspired recipes:
- Chocolate covered pistachios
- Gluten-free lemon cookies
- Chocolate amaretti cookies
- Gluten-free almond biscotti
- Gluten-free dairy-free tiramisu cups
Storage
It is recommended to make and eat this recipe while it's fresh and hot. Should you have leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or in a pan on the stove with a little bit of water until creamy again.
Make Ahead
I do not recommend making this dish ahead of time. It is best served hot and fresh.
Expert Tips
Here are some of my top tips and tricks for successful pasta:
- Once boiling, salt the pasta water. The salty pasta water will be added to the oil & butter to make the sauce. A light saltiness will be welcome, however the pecorino and parmigiano reggiano are also quite salty, so be careful not to over salt the pasta water.
- Cook the pasta to al dente with a slight chew. The pasta will finish cooking in the sauce an absorb all the flavours. Overcooked pasta will fall apart, especially if using gluten-free pasta.
- Don't let the pancetta or garlic burn. Cook until golden and crispy.
- Let all of the fat render from the pancetta. There will be a lot of oil in the pan. I like to take a paper towel to absorb most and discard it.
- Add the peas from frozen, no need to thaw.
- You may need to add more pasta water than you think. It's the pasta water that releases starch and forms an emulsified sauce. Without it, you will just have oily pasta. Keep adding pasta water and stirring with the cheese until it clings to the pasta in a light sauce consistency. There should barely be any sauce pooling in the pan. It takes practice!
Frequently Asked Questions
Sure! All you have to do to make this recipe gluten free is to use your favorite gluten free short pasta.
Pancetta is cured pork belly, whereas bacon is smoked pork belly. In a pinch you could cube bacon real small and use it, though it will impart a more smokey, salty taste to the pasta.
Oil should not be dripping off of the pasta. If so, this means that you likely left too much pancetta fat and not enough pasta water in the sauce. The pasta water releases starch and forms an emulsified sauce. Without it, you will just have oily pasta. Keep adding pasta water and stirring with the pasta, oil, and cheese until it clings to the pasta in a light sauce consistency.
Classic Italian recipes like this one do not add protein directly to the pasta. Pasta is often eaten as a primi, or first course. The secondi, or second courses, often include meat, vegetables, and potatoes or bread. I recommend serving this pasta with a side of fish, chicken cutlets, veal, or meatballs.
This 20-minute authentic style pea and pancetta pasta recipe is the perfect lunch, weeknight dinner or midnight snack for the whole family. With just a handful of ingredients, this creamy sauce sure packs big flavour. Buon appetito!
More Dinner Recipes
- Spaghetti aglio e olio
- Greek chicken meatballs
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- Air fryer trout
- Green veggie pasta sauce
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- Air fryer halibut
- Sausage & eggplant pasta
- Gluten-free pasta salad
- Tuscan chicken & orzo skillet
- Mexican Elote Pasta Salad (High Protein)
- High Protein Greek Pasta Salad
- How to Add Protein to Boxed Mac and Cheese
- High Protein Cottage Cheese Vodka Sauce
Have you made this pancetta and pea pasta? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Pasta with Peas and Pancetta
Ingredients
- 1 lb orecchiette pasta 450g, or any small pasta shape
- 200 g pancetta diced small
- 1 clove minced garlic
- 1 ½ cups peas, fresh or frozen 210g
- ½ cup pecorino romano cheese, grated 60g
- ½ cup parmigiano reggiano, grated 60g
- 1 lemon for zest and juice
- 1 teaspoon cracked black pepper
- Few leaves of fresh basil
Instructions
- Fill a large pot with water and bring to a boil. Liberally salt the water then drop the pasta, stirring to ensure it doesn't stick. Cook according to package instructions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, add the diced pancetta to a large sauté pan then turn the heat up to medium. Cook the pancetta until the fat is rendered out and the pieces are crispy. Remove some of the excess fat by using a paper towel to soak it up and discard, leaving a few tablespoon in the pan.
- Add the garlic and cook for 1-2 minutes until lightly golden.
- Add a ladle of the salty pasta water to the pan to deglaze. Pour the peas into the pan, straight from frozen. Cook for 2 minutes until thawed.
- Add the zest of the whole lemon, juice from half the lemon, shredded cheese, and pepper to the pan, along with ½ - 1 cup of pasta water. Stir with a spatula until the cheese is melted and forms a sauce.
- Add the pasta to the pan and stir to coat everything evenly. Rip a few basil leaves and stir throughout. Top with extra cheese or red chili flakes if desired. Enjoy hot!
Notes
- Pasta: You could use any short pasta shape, even gluten-free if required.
- Cheese: If you don't have both pecorino and parmigiano, you could use 1 cup of whichever one you have.
- Gluten-free: To make this recipe gluten-free, all you have to do is use a gluten-free short pasta.
- Storage: Store cooled leftover pasta in an airtight container in the fridge for up to 3 days. Re-heat with a few tablespoon of water in the microwave or in a pan on the stove.
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