Go Back
–+ servings
Creamy Pasta with Peas and Pancetta

Creamy Pasta with Peas and Pancetta

A rich and addictive creamy pea and pancetta pasta, freshened up with fresh lemon and arugula for an easy weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Meat Sauces
Cuisine Italian Inspired
Servings 2 people

Equipment

  • Pot
  • large skillet

Ingredients
  

  • 220 g dried pasta
  • 1 tablespoon olive oil
  • 120 g pancetta cut into small cubes
  • 3 cloves garlic finely chopped
  • 120 g frozen peas about ¾ cup
  • ¾ cup cream
  • 50 g parmesan finely grated
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon fresh lemon juice plus zest to serve
  • Salt to taste
  • Extra parmesan to serve
  • 1 cup arugula optional, packed

Instructions
 

  • Cook your pasta in a pot of well salted boiling water according to packet instructions. Reserve a cup of pasta water towards the end of the cooking.
  • Fry the pancetta in a large skillet in the olive oil over a medium heat until golden, 5 - 6 mins.
  • Add the garlic and let it sizzle for 30 seconds, moving it around so it doesn't burn.
  • Add the frozen peas and toss for another 30 seconds.
  • Add the cream and bring to a gentle simmer, lowering the heat if needed.
  • Add the parmesan in 2 - 3 lots, stirring and letting it melt in between each addition.
  • Add the pepper and lemon juice and mix in quickly.
  • Add the pasta with ¼ cup pasta water and mix, letting it gently bubble for a minute or two to thicken.
  • Season to taste with salt and pepper, adding more pasta water if needed to loosen.
  • Finish with the arugula if using.
  • Serve between bowls, topping with extra parmesan and grated lemon zest.

Notes

Timing is always tricky but you'll get the hang of it the more you make it!

Nutrition

Serving: 1serving
Keyword creamy pasta, pea and pancetta pasta
Tried this recipe?Let us know how it was!