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  • Writer's pictureLulu Perez

Peas and Pancetta Pasta

A simple, yet delicious meal. No doubt, you will have the majority of the ingredients at home.

Frozen peas. Check.

Pancetta. check. However, it is questionable in some kitchen. Bacon totally works in place of pancetta.

Parmesan cheese. Check.

Requires a little bit more ingredients that are staple ingredients to have.

I love this recipe so much, it is very much kid friendly as well. My nieces and nephews love this pasta dish.

I'll even serve chicken or add veggies to this bowl of pasta for a heartier dinner.

Since Easter is around the corner, this would make a great side or main dish.

I hope you enjoy!

Peas and Pancetta Pasta

Serves 6-8


  • 1 lb campanelle pasta or any kind of short shaped pasta

  • 3 garlic cloves, minced

  • 1 shallot, sliced or quarter purple or sweet onion

  • 4 oz package pancetta, 1 cup

  • 1 cup frozen or fresh peas

  • ½ cup chicken stock

  • ½ cup heavy cream

  • 1 cup grated parmesan plus more to top

  • 2 tbsp butter

  • Salt and pepper


  1. Bring a large pot of water to boil, salt the water generously. Pour the pasta and boil until al dente (2 minutes less than package instructions). Reserve about a cup of the starchy pasta water. Drain pasta and set aside.

  2. Preheat a large wide skillet to medium low, add the pancetta. Cook the pancetta for about 8-10 minutes, stir continuously to prevent it from burning. Once it's brown and crispy, remove onto a plate.

  3. In the same skillet, add the shallots, garlic and butter. Cook until softened and fragrant for about 3- 5 minutes. Sprinkle a pinch of salt and pepper.

  4. Pour the chicken stock and once it comes to a simmer, add in the cream and stir for about 3 minutes. Sprinkle in the parmesan cheese and peas. reserve the rest for garnishing. Add the pasta, cooked pancetta. Toss until pasta is completely coated. Serve and enjoy.

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