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July 9, 2019Updated: March 3, 2020

Pancetta Pasta with Peas

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All you need is 20 minutes to make this simple and satisfying pasta dish | girlgonegourmet.com

This 20-minute pancetta pasta with peas is a light and easy summer dinner. In the time it takes to boil the pasta you can make the citrusy white wine sauce flavored with fresh herbs.

overhead photo of a pan with Pancetta Pasta with Peas

This post, recipes, and photos have been updated from the archives. First published in March 2015.

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If you’re like me you’ve reached the point in the summer when spending too long in a hot kitchen is as appealing as wearing a woolly sweater at the beach. Since I don’t have air conditioning, house temperature management has become a part-time job. So, no-cook, quick and easy, or ‘oh h*ck, let’s just order pizza’ are some of my cooking goals these days.

And this pancetta pasta falls under the “quick and easy” column. Yes, it requires turning on the stove but only long enough to boil the pasta which translates to about 20 minutes work time in total if you count the prep. So, in the time it takes to boil the pasta you can make the pancetta cooked in a light and citrusy white wine sauce.

Type of Pasta

This is actually a recipe I first shared four years ago and I originally used spaghetti, but I’ve changed it up for orecchiette which is a small bowl-shaped pasta (also known as “little ears”) that cradles the pancetta and peas. This dish just works better with a short pasta instead of the long slippery strands of spaghetti.

That said, you can substitute the orecchiette for another small pasta shape like penne, small shells, cavatelli, farfalle, fusilli, or gemelli.

Overhead photo of a bowl of uncokked orecchiette pasta

Orecchiette takes approximately 10 to 12 minutes to cook, depending on the brand, and in that time you can make the sauce.

How to Make the Sauce

Since it’s summer the sauce is light and, by design, will merely coat the cooked pasta in a thin layer of flavor.

Ingredients

  • Pancetta
  • Yellow onion
  • Garlic
  • Dry white wine
  • Lemon juice and zest
  • Frozen green peas
  • Fresh parsley
  • Butter

Pancetta is cured pork belly used in Italian cooking. I’ve never had a problem finding it in regular grocery stores – it’s usually near the deli meat section and sold (already diced!) in 4-ounce packages. If you can’t find it you can substitute bacon, but it will give your dish more of a smoky flavor.

I recommend using a dry white wine for this recipe, like sauvignon blanc, chardonnay or pinot grigio. Pick a wine you like to drink and use some of it to make the sauce and serve the rest with dinner šŸ„‚

I like to add a couple of tablespoons of butter right at the end before I add the pasta to the sauce. The butter adds more flavor and gives the sauce a bit more body.

overhead photo of pancetta simmering in white wine and lemon juice

Cook the pancetta first in a large pan until it renders its fat, which will take about five minutes or so.

Add the onions and garlic and stir them around for about a minute or so before adding the wine and lemon juice.

Turn the heat up and bring the sauce to a simmer. You want to reduce the liquid a bit so it thickens slightly. Scrape up any browned bits off the bottom of the pan while the wine and lemon juice simmers.

Add the peas, parsley and butter. You can add the frozen peas directly to the sauce because they will thaw out pretty quick as you stir them with the sauce. Once the butter has melted, add the hot, cooked pasta and stir to coat it with the sauce.

Garnishes

For serving, I like to sprinkle on a little more chopped parsley, some grated Parmesan cheese, and some black pepper.

So, here’s to summer and some easy cooking – stay cool, my friends.

Happy cooking,

overhead photo of a plate of pancetta pasta with peas

More Easy Pasta Recipes

If you’ve been following along for a while you know how much I love pasta. Browse my entire pasta recipes collection or here are a few of my favorite easy pasta recipes you might like, too.

  • Orecchiette with Chickpeas and Feta
  • 5-Ingredient Sun-Dried Tomato Alfredo
  • Lemon-Leek Pasta with Chicken
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Pancetta Pasta with Peas

overhead photo of pancetta pasta with peas
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★★★★★

5 from 1 reviews

A quick and easy pasta dish with pancetta and peas. In the time it takes to boil the pasta you can make the sauce. This recipe makes four generous servings, but you can easily stretch it to serve six if you add a salad and bread on the side.

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Saute
  • Cuisine: American

Ingredients

Scale
  • 1 (12-ounce) box orecchiette or other short pasta
  • 8 ounces diced pancetta
  • 1 cup chopped yellow onion
  • 1 tablespoon chopped garlic (from about 2 cloves)
  • 1/4 teaspoon salt
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • Zest of half a lemon
  • 1 1/4 cups frozen green peas
  • 2 tablespoon unsalted butter
  • 1 tablespoon chopped fresh parsley

Garnishes

  • 2 tablespoons chopped fresh parsley
  • 1/2 cup grated Parmesan cheese
  • Ground black pepper, to taste

Instructions

  1. Bring a pot of water to a boil. Add the pasta and boil it for the time listed on the package.
  2. While the pasta boils, cook the pancetta over medium heat in a large pan until it renders its fat, about five minutes.
  3. Add the onions, garlic, and salt and cook them for about a minute, or just until the garlic is fragrant.
  4. Pour in the wine, lemon juice, and zest and turn the heat up to bring them to a simmer. Scrape the bottom of the pan to loosen the browned bits. Simmer the sauce for a few minutes or until it reduces a bit and slightly thickens.
  5. Add the peas, butter, and parsley and stir until the butter melts. Drain the pasta quickly and add it to the pan with the sauce and stir it until it’s evenly coated in the sauce.
  6. To serve, garnish each serving with some chopped parsley, grated Parmesan and black pepper.

Notes

Recipe inspired by Platings and Pairings

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 688
  • Sugar: 9.3g
  • Sodium: 1233.7mg
  • Fat: 28.6g
  • Saturated Fat: 14.7g
  • Unsaturated Fat: 3.9g
  • Trans Fat: 0g
  • Carbohydrates: 111g
  • Fiber: 19.3g
  • Protein: 38.3g
  • Cholesterol: 62.5mg

Keywords: pancetta pasta, pasta with peas,

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7 Comments

About April Anderson

I’m a passionate home cook, cookbook author, recipe developer, freelance writer, food photographer, and dog mom ā¤ I garnish (almost) everything with parsley and believe you can make deliciously amazing dishes with everyday ingredients.

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Comments

  1. Julia Hudy says

    July 15, 2019 at 7:39 pm

    This pasta is so lovely and delicious! It was perfectly easy to make and really light on a hot summer night!

    Looking forward to trying more of your recipes!

    ★★★★★

    Reply
    • April Anderson says

      July 15, 2019 at 9:30 pm

      So glad you liked it, Julia!

      Reply
  2. Tina says

    April 5, 2016 at 8:51 pm

    This was really delicious, and easy to make. I subbed Farfalle for the Spaghetti. Family LOVED it! Thank you for sharing.

    Reply
    • April says

      April 5, 2016 at 9:15 pm

      Thanks so much for letting me know, Tina! So glad you enjoyed it šŸ™‚

      Reply
  3. Thalia @ butter and brioche says

    March 12, 2015 at 1:13 am

    You definitely got me craving a big bowl of pasta right now.. this looks super comforting & delicious!

    Reply
  4. Kelley @ Chef Savvy says

    March 11, 2015 at 5:29 pm

    This pasta looks amazing and super easy! Perfect for a busy weeknight.

    Reply
  5. Veronica says

    March 11, 2015 at 1:11 pm

    This is a great pasta idea! I definitely turn to pasta for a quick meal- and my kids love pasta.

    Reply

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