Pancetta and Pea Pasta
This pancetta and pea pasta recipe is super simple and on your table in under 30 minutes! It has a creamy garlic sauce with pops of savory flavor in each bite.
Servings: 4
Ingredients
- 8 ounces uncooked pasta (I recommend linguine)
- 1 (4.4 ounce) package diced pancetta
- 2 cloves garlic minced
- 1 cup half-and-half
- 1 dash Italian seasoning
- 1 cup peas (I used frozen)
- 1/2 cup freshly grated parmesan cheese
- Pepper to taste
Instructions
- Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions.
- Meanwhile, in a skillet, fry the pancetta over medium-high heat until it's nice and crispy (about 10 min.).
- If there's a lot of fat left over, drain the majority of it.
- Add the garlic to the pan and cook for about 30 seconds, then add the half-and-half, Italian seasoning, and peas.
- Let the sauce bubble for a few minutes, then drain the cooked pasta and add it to the skillet, along with the parmesan.
- Toss the pasta with the sauce and let it cook for a few more minutes, tossing often (turn heat down to medium/med-low). This will help more of the starch to release from the pasta so the sauce thickens up a bit more. Serve immediately with fresh cracked pepper if desired.
Notes
- You can dice the pancetta yourself if you can't find the pre-diced variety. Pancetta is pretty salty, so I don't typically add extra salt to dishes with pancetta in them (aside from the pasta water, of course).
Nutrition
Calories: 505kcal | Carbohydrates: 52g | Protein: 20g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 428mg | Potassium: 380mg | Fiber: 4g | Sugar: 4g | Vitamin A: 616IU | Vitamin C: 16mg | Calcium: 231mg | Iron: 2mg
