This creamy pasta dish with peas and pancetta is really something special. The combination of sweet peas and crispy pancetta makes every bite so satisfying. And when you add that zesty lemon cream sauce, it’s just a treat for the taste buds!
Solves busy weeknights by delivering a creamy pasta with pantry staples, minimal cleanup, quick cooking, and affordable ingredients without sacrificing taste.
Sometimes, I struggle with finding quick meals that are also safe for my family. With gluten allergies and my diabetes to consider, it can be tough. This recipe takes just 20 minutes to whip up, so it’s perfect for busy evenings when everyone’s hungry but we still want something delicious.
This dish works really well because it uses pasta water to give the sauce a silky finish and prevent it from being too thick. Plus, if you slightly undercook the pasta, it’ll have that perfect bite. I love how the high-quality parmesan adds so much flavor without complicating things.
If you want to switch things up a bit, you might enjoy this Raspberry Chipotle Roast Chicken with Black Raspberry Glaze! It’s a great dish to impress friends or family without spending all day in the kitchen.
Why You Will Love This Recipe
- Yummy Flavors: The sweet peas paired with crispy pancetta and a zesty lemon cream sauce make for a combo that really hits the spot. You’ll want seconds for sure.
- Great Texture: The creamy sauce clings to the pasta beautifully, while the pancetta adds a satisfying crunch. It’s a fun mix of textures in every bite.
- Quick and Easy: You can whip this up in under 20 minutes, making it an awesome option for busy weeknights or when you want something tasty without the fuss.
- Leftover Love: If you have some extras, just pop them in an airtight container and store in the fridge for up to two days. Just know that creamy sauces don’t reheat as well, but it’s still worth it.
Creamy Peas and Pancetta Pasta
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 people 1x
- Category: main dish
- Method: stovetop
- Diet: vegetarian
Description
A rich and creamy pea and pancetta pasta dish, freshened up with lemon and arugula, perfect for a delightful weeknight meal.
Ingredients
- 220 g dried pasta, any variety
- 1 tbsp olive oil
- 120 g pancetta, cut into small cubes
- 3 cloves garlic, finely chopped
- 120 g frozen peas
- 3/4 cup cream
- 50 g parmesan, finely grated
- 1/2 tsp freshly cracked black pepper
- Salt to taste
- Extra parmesan to serve
- Optional: 1 cup packed arugula
- 1 tbsp fresh lemon juice, plus zest to serve
Instructions
- Cook the Pancetta: Start by frying the pancetta in a pan over medium-high heat. You will know it is done when it is golden brown and crispy, giving off a rich, savory aroma. Crispy pancetta adds a lovely crunch, but keep an eye on it; burnt bits are not desired.
- Boil the Pasta: Cook the pasta in a pot of salted boiling water. After a few minutes, you should see the pasta start to soften and swell up a bit. Achieving al dente is the goal, so taste a piece just before it is done. Overcooked pasta can feel mushy in the dish later.
- Prepare the Sauce: Mix the lemon juice, cream, and zest in a bowl until well blended. You will notice the bright, zesty scent right away. This citrusy kick is fantastic, but be careful not to let it sit too long; the cream can separate if left unattended.
- Toss in Peas: Add the peas to the pancetta, letting them cook until they brighten up and become tender. The color should pop, and they will be a lovely, vibrant green. Be cautious not to leave them in too long, as overcooked peas lose their pleasant snap.
- Combine Pasta and Sauce: Drain the pasta and toss it directly into the pancetta and peas. Stir in the lemon sauce until everything is evenly coated, resulting in a beautiful creamy finish. If it feels too thick, a splash of pasta water can help.
- Garnish and Serve: Finish with a sprinkle of your favorite cheese and some extra lemon zest for flair. The colors should look appealing and inviting. If you skip the garnish, the dish may lack that finishing touch that really makes it pop.
Notes
- Storage Tips: Store leftovers in the fridge in an airtight container for up to 2 days. Creamy sauces do not reheat well.
- Expert Tips: Weigh your pasta portions for accuracy. Prep all ingredients in advance for quick cooking. Undercook pasta by a minute for the perfect al dente texture.
- Reheating Instructions: If reheating, do not overheat as creamy sauces do not reheat well.
- Serving Suggestions: Pair with a crisp green salad. Serve with garlic bread for added texture. Top with freshly grated lemon zest.
Nutrition
- Serving Size: 1 serving
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null
Recipe Tips
- If you find the sauce too thick during cooking, gradually add more pasta water until you reach the desired consistency.
- For pasta that doesn’t stay sticky, tossing it with a bit of olive oil right after draining can help prevent clumping.
- When cooking pancetta, medium-high heat and time are key to achieving that crispy texture you’re looking for.
- If your pasta turns out overcooked, aim to undercook by a minute next time for an ideal al dente bite.
- For a creamy sauce that won’t separate, maintain a gentle simmer while adding all your ingredients together.
Serving Suggestions
Pair this dish with a crisp green salad or garlic bread for added texture. For a refreshing finish, top with freshly grated lemon zest.
This recipe also works well as a pasta salad or in a layered casserole. Consider using it as a filling in stuffed peppers or zucchini boats.
Serve with a drizzle of extra virgin olive oil for added richness. A sprinkle of freshly cracked black pepper also complements the flavors nicely.
Recipe variations
- You can use chorizo in place of pancetta for a spicy twist in your creamy sauce.
- Add 1 cup of cherry tomatoes for a burst of sweetness and vibrant color.
- Either toss in 1 cup of packed arugula for extra nutrition or add 1 cup of fresh spinach.
- For larger servings, increase pasta to 330 g and adjust cream to 1 cup to ensure flavor.
Save This Recipe!
How to Store?
To keep your creamy peas and pancetta pasta fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Keep it sealed to maintain freshness.
Freezing: Wrap portions tightly in plastic wrap or aluminum foil, then place in a freezer bag. Store for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Heat gently in a skillet over low heat. Add a splash of cream or pasta water to restore creaminess.
Other Recipes You’ll Love
- Miso Marinated Grilled Salmon Kebabs
- Shaved Asparagus Noodles with Pesto
- Crunchy Kale Chickpea Salad
- Mediterranean Roasted Vegetables
If you enjoyed this Peas and Pancetta with Lemon Cream Sauce or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
