20-Minute Creamy Pancetta Pasta With Peas

Add this pancetta pasta to your dinner rotation!

This pasta is light, bright, and made for spring! Packed with sweet peas and crispy pancetta… it’s a fast and fancy weeknight dinner you’ll want to bookmark for a busy day.

Our friend Elena Davis shared her recipe that comes together in under 20 minutes, making it perfect for those nights that you want to make something homemade but are short on time!

Toss in your favorite protein, grilled or shredded chicken works beautifully and turns this into a well-rounded, protein-packed meal.

Elena recommends using orecchiette or a similar small shell pasta. The shape is perfect for cradling the creamy sauce and little bites of pancetta and peas. Be sure to cook the pasta just to al dente so it keeps its structure and doesn’t become too soft.

Here’s a tip to keep those peas vibrant and tender: stir them in at the very end. This way, they maintain their bright green color and delicate texture, adding a fresh contrast to the rich, savory sauce.

Creamy Pasta with Pancetta and Peas

By Elena Davis

Servings: 4 -6 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

INGREDIENTS

• 2 tablespoons olive oil
• ½ pound pancetta, diced
• 2 medium shallots, chopped
• 1 pound frozen peas
• Salt and freshly ground black pepper, to taste
• 1 pinch red pepper flakes, optional
• 1 pound orecchiette or small shell pasta
• 1 cup freshly grated Parmigiano Reggiano, plus more for serving
• 1 ½ cup heavy cream
• 1 cup reserved pasta water, if needed

METHOD

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced pancetta and cook until golden and crispy, about 5–7 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the chopped shallots. Sauté for 2–3 minutes until softened and fragrant.
4. Stir in the 1 pound of frozen peas and cook for 3–4 minutes until heated through. Season with salt, pepper, and red pepper flakes if desired.
5. Lower the heat to medium-low and stir in 1 cup of heavy cream. Let the cream sauce bubble and thicken a bit (2-3 minutes). Add the freshly grated Parmigiano Reggiano, stirring until melted and smooth.
6. Add the cooked pasta to the skillet with the creamy sauce and toss to coat evenly. Stir in the crispy pancetta and cook for 1–2 minutes to let the flavors meld. If the sauce is too thick, add a splash of reserved pasta water to achieve the desired consistency. Keep in mind that the sauce will thicken a bit as it sets.
7. Transfer the pasta to a serving dish. Sprinkle with additional Parmigiano Reggiano and freshly ground black pepper. Serve immediately.

Notes

• Cook Pasta Al Dente: Slightly firm pasta holds its shape and absorbs the sauce perfectly.
• Save Pasta Water: Reserve a cup of starchy pasta water to adjust the sauce’s consistency.
• Crisp the Pancetta: Cook pancetta until golden and crispy for the best flavor and texture.
• Don’t Overcook Peas: Add peas last to maintain their bright color and tender bite.
• Freshly Grate Cheese: Use freshly grated Parmigiano Reggiano or good quality parmesan cheese for the richest, creamiest sauce. If it is not freshly grated, it might clump in the sauce.
• Heat Cream Gently: Keep the heat low to prevent the cream from curdling.
• Adjust Seasoning Last: Taste and add salt sparingly, as pancetta and cheese are already salty.
• Serve Immediately: This dish is best enjoyed warm and fresh off the stove for optimal creaminess. The sauce will thicken as it sets.

Elena Davis is a true Italian cook with true Italian flair! Her website is one to bookmark come dinner time. You can check out all of her recipes at cucinabyelena.com.