Creamy Pasta with Peas and Pancetta
A delightful creamy pasta dish with peas and pancetta, perfect for a quick weeknight dinner.
Equipment
- Pot
- skillet
Ingredients
Pasta and Sauce 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
Instructions
Cooking Instructions
- Cook your pasta in a pot of well salted boiling water according to packet instructions, reserving a cup of pasta water.
- Fry the pancetta in a large skillet in the olive oil over a medium heat until golden, about 5 - 6 minutes.
- 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. Let it bubble gently for 1 - 2 minutes to thicken.
- Season to taste with salt and pepper, adding more pasta water if needed.
- Finish with arugula if using, and serve topped with extra parmesan and grated lemon zest.
Notes
Timing is key; start the sauce slightly before cooking the pasta for best results.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 18gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 55mgSodium: 650mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1.5mg
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