Pasta with Peas and Pancetta

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I know, I know, pasta with peas and pancetta sounds fancy and kind of expensive. So, let’s fix it – and use bacon instead of pancetta. How Are Pancetta and Bacon Different? While both are made from pork bellies, the biggest difference between pancetta and bacon is that bacon is smoked and pancetta is salt-cured and dried. Pancetta, is really the Italian version of bacon.

Instead of using imported Italian pancetta, we are going to use good old American bacon in our recipe. Let’s face it: bacon is the candy of meats! There are entire gift guides dedicated to bacon lovers because it is so incredible. The best part? A little bit of bacon goes a long way – making that $4.99 a pound package go a lot further. This recipe? It uses just four ounces of bacon, so you get a lot of flavor for minimal investment – making this a very budget-friendly dinner for the family. The best part? It can on the table in thirty minutes or less.

Pasta with Peas and Pancetta

You will need:

• 3/4 Lb. spaghetti (thin)
• Salt
• Olive oil
• 4-oz bacon (cut into pieces)
• 1 shallot (thinly sliced)
• 2 C frozen peas (thawed)
• 8 large garlic cloves (minced)
• Black pepper
• 2 tsp crushed red pepper (divided)
• 1 bunch parsley (chopped)
• 1 lemon (zested and juiced)
• Parmesan cheese (grated)
• Stock pot
• Large cast iron skillet

Pasta with Peas and Pancetta Directions:

Line a large plate with paper towels.

Add both salt and a slight amount of olive oil to the pot of water. 
Bring the water to a boil.
Cook the pasta following the package instructions.
Before draining the water from the pot scoop out about 1 cup of the water. Set it aside for later.
Drain the water from the pasta.

Heat the skillet over medium-high heat. Carefully add the 
bacon pieces and fry until fully cooked and are brown. Toss the bacon pieces often. Take the bacon pieces out of the skillet placing it on the lined plate. Take out about 2 teaspoons of the bacon grease before disposing of it. Set aside the 2 teaspoons of bacon fat to use later.

Replace the skillet on the stove top set on medium heat. Add the bacon grease and about 4 tablespoons of the olive oil. Heat the skillet with the oil and bacon fat until it has a shimmer but not smoking. Slowly add the shallots, peas,salt, pepper, and 1 teaspoon of the crushed red pepper. Increase the stove top heat to a medium-high, cooking for about 5 minutes. Toss often. Add garlic and parsley, cooking for another 3 minutes. (Check to make sure that the peas are fully cooked.)

Return the bacon pieces to the skillet. Add the cooked pasta and 3/4 cup of the pasta water. Add in the rest of the crushed red pepper, lemon zest and juice. Toss to combine.

Add the grated cheese to the pasta. Start out with 3-4 tablespoons. Add more if you desire. Taste test for salt and pepper.

Transfer the Pasta with Peas and Pancetta to a serving plate or individual bowls.

Other pasta recipes you may like:

• Everything But the Kitchen Sink Pasta
• Pork and Peanut Dragon Noodles
• Red Lentil Bolognese Recipe for Pasta
• Mouthwatering Ceasar Chicken Pasta Casserole Recipe
• Easy Peasy Instant Pot Mexican Pasta
• Delightful Tomato Spinach Alfredo Pasta
• Cajun Pasta Mardi Gras Recipe
• Crock Pot Recipe: Fettuccine Pasta & Meatballs

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Yield: 5 - 6 servings

Pasta with Peas and Pancetta

Print

I know, I know, pasta with peas and pancetta sounds fancy and kind of expensive. So, let’s fix it – and use bacon instead of pancetta.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 3/4 lb. spaghetti (thin)
• Salt
• Olive oil
• 4-oz bacon (cut into pieces)
• 1 shallot (thinly sliced)
• 2 cups frozen peas (thawed)
• 8 large garlic cloves (minced)
• Black pepper
• 2 tsp crushed red pepper (divided)
• 1 bunch parsley (chopped)
• 1 lemon (zested and juiced)
• Parmesan cheese (grated)
• Stock pot
• Large cast iron skillet

Instructions

1. Line a large plate with paper towels.
2. Add both salt and a slight amount of olive oil to the pot of water. Bring the water to a boil. Cook the pasta following the package instructions.B efore draining the water from the pot scoop out about 1 cup of the water. Set it aside for later. Drain the water from the pasta.
3. Heat the skillet over medium-high heat. Carefully add the bacon pieces and fry until fully cooked and are brown. Toss the bacon pieces often. Take the bacon pieces out of the skillet placing it on the lined plate. Take out about 2 teaspoons of the bacon grease before disposing of it. Set aside the 2 teaspoons of bacon fat to use later.
4. Replace the skillet on the stove top set on medium heat. Add the bacon grease and about 4 tablespoons of the olive oil. Heat the skillet with the oil and bacon fat until it has a shimmer but not smoking. Slowly add the shallots, peas, salt, pepper, and 1 teaspoon of the crushed red pepper.
5. Increase the stove top heat to a medium-high, cooking for about 5 minutes. Toss often. Add garlic and parsley, cooking for another 3 minutes. (Check to make sure that the peas are fully cooked.)
6. Add the grated cheese to the pasta. Start out with 3-4 tablespoons. Add more if you desire. Taste test for salt and pepper.
7. Transfer the Pasta with Peas and Pancetta to a serving plate or individual bowls.

Recommended Products

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  Stainless Steel Colander With Handle and Legs, Large Metal Green Strainer for Pasta, Spaghetti, Berry, Veggies, Fruits, Noodles, Salads, 5-quart 10.5” Kitchen Food Mesh Colander, Dishwasher Safe
• 
  Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 271Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 21mgSodium: 531mgCarbohydrates: 31gFiber: 4gSugar: 5gProtein: 14g