Pasta with Peas and Pancetta

5 from 1 vote

Pancetta, peas, and pecorino are tossed with orecchiette pasta and some lemon for a delicious 20-minute dish that is both rich and light.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 625kcal

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!

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.

Nutrition facts are an estimate.