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pasta with peas and pancetta

Creamy Pasta with Peas and Pancetta for a Cozy Night In

This creamy pasta with peas and pancetta combines savory flavors for a quick and comforting dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 ounces fusilli pasta Cooked
For the Sauce
  • 2 tablespoons olive oil For frying pancetta
  • 4 ounces pancetta Diced
  • 2 cloves garlic Finely chopped
  • 1 cup frozen peas Can substitute with fresh peas
  • 1 cup single cream Adds luxurious creaminess
  • 1 cup parmesan cheese Finely grated
Seasonings
  • black pepper Freshly cracked, to taste
  • 1/2 number fresh lemon Juiced
For Garnish
  • 1 handful arugula Optional

Equipment

  • large skillet
  • Cutting Board
  • Knife

Method
 

Cooking Steps
  1. In a large skillet, heat olive oil over medium-high heat. Add diced pancetta and sauté for about 4–5 minutes until golden and crispy.
  2. Reduce heat to medium, add finely chopped garlic, and sauté for 30 seconds until fragrant.
  3. Stir in frozen peas and cook for another 2–3 minutes until warmed through.
  4. Lower the heat and pour in single cream; let it come to a gentle simmer while stirring occasionally for about 2 minutes.
  5. Gradually whisk in parmesan cheese, allowing it to melt and fully incorporate into the sauce.
  6. Sprinkle in black pepper and add lemon juice, mixing thoroughly for a minute.
  7. Add cooked fusilli pasta and reserved pasta water; toss together for about 2 minutes.
  8. Fold in arugula, remove from heat, and serve warm, garnished with extra parmesan and lemon zest.

Notes

Store leftovers in an airtight container for up to 2 days. Reheat gently to restore creaminess.