My Creamy Pancetta Pea Pasta is a quick, comforting easy pasta dish perfect for busy weeknights. Crispy pancetta, sweet peas, and tender pasta shells are tossed in a rich parmesan sauce for a simple yet satisfying meal. With just a handful of ingredients, this easy pasta recipe comes together fast and is sure to be a family favorite.
Pancetta Pea Pasta is a simple yet flavorful dish featuring crispy pancetta, sweet peas, and pasta tossed in a creamy parmesan sauce. The salty pancetta adds a rich, savory depth, while the peas bring a slight sweetness that balances the flavors. It’s a quick and easy pasta recipe that’s perfect for busy weeknights, offering a comforting, restaurant-quality meal with minimal effort.
Looking for more? Try my Pasta c'Anciova, Orecchiete alla Pugliese, Roasted Bell Pepper Pasta, and Pink Sauce Pasta.
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🌟 Why You'll Love this Recipe
- Perfect Balance of Flavors – The salty bite of crispy pancetta, the subtle sweetness of peas, and the richness of parmesan create a deeply satisfying yet well-balanced dish that never feels too heavy.
- Effortless but Impressive – With just a handful of simple ingredients, this pasta delivers a restaurant-quality meal in only 20 minutes—ideal for when you want something special without the extra work.
- Creamy Without Being Overwhelming – Instead of a heavy, overly rich sauce, this recipe uses just enough half and half and parmesan to coat the pasta beautifully while letting the pancetta and peas shine.
🥘 Ingredients
- Pasta Shells – Medium pasta shells are perfect for holding onto the creamy sauce, ensuring every bite is coated in flavor. Orecchiette pasta or even farfalle work well if you prefer a different shape, just be sure to cook them al dente for the best texture.
- Pancetta – Diced pancetta crisps up beautifully, adding a salty, savory depth with just the right amount of smoky flavor. If pancetta isn’t available, thick-cut Italian bacon or even pork belly can be used, but avoid regular bacon if you want to keep the authentic flavor.
- Peas – Frozen petite peas are ideal for their natural sweetness and soft bite, balancing the richness of the pancetta and parmesan. Fresh peas can be used when in season, but avoid canned peas as they tend to be too mushy for this dish.
- Parmesan Cheese – Freshly grated parmesan melts into the sauce, creating a creamy, nutty depth that ties everything together. Parmigiano Reggiano is the best choice, but pecorino romano cheese can add a slightly sharper, saltier bite.
- Half and Half – A mix of milk and cream gives the sauce its velvety texture without being too heavy. If you prefer a richer sauce, heavy cream can be used, while a splash of creme fraiche adds a subtle tang.
- Garlic – Fresh garlic infuses the sauce with a warm, aromatic flavor that complements the salty pancetta and creamy peas. Minced garlic cloves work best, but garlic powder can be used in a pinch—just reduce the amount slightly.
- Reserved Pasta Water – A cup of pasta cooking water helps loosen the sauce and bind everything together. This starchy liquid ensures the sauce clings to every piece of pasta without becoming too thick.
- Butter – A small amount of unsalted butter adds richness and enhances the flavor of the pancetta. If using salted butter, adjust the additional seasoning accordingly.
- Black Pepper – Freshly cracked black pepper adds warmth and depth to the dish, enhancing the nutty parmesan and creamy sauce without overpowering the other ingredients.
- Fresh Basil (Optional) – A sprinkle of fresh basil leaves brings a pop of color and a fragrant, slightly peppery finish. Fresh parsley is another great option if you prefer a milder herb.
See recipe card for quantities.
🔪 Step by Step Instructions
Cook the Pasta & Peas: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. One minute before the pasta is done, add the frozen peas. Reserve 1 cup of the pasta cooking water, then drain and return the pasta and peas to the pot.
Crisp the Pancetta: In a large pan over medium heat, cook the diced pancetta until crispy and golden brown, about 3–4 minutes. If there is excess fat, remove some, leaving about 1 tablespoon in the pan for added flavor.
Sauté the Garlic: Add the minced garlic to the pan with the pancetta and cook for 1 minute, stirring constantly, until fragrant.
Make the Sauce: Reduce the heat to low and add the butter, stirring until melted. Whisk in the half and half, then let it simmer for 2–3 minutes, allowing the sauce to thicken slightly.
Melt the Parmesan: Slowly stir in the parmesan cheese, letting it melt fully into the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Combine Everything: Add the cooked pasta and peas to the pan, tossing to coat in the creamy sauce. Stir in ½ cup of the reserved pasta water, adding more as needed to reach the desired consistency.
Season & Serve: Taste and adjust with black pepper and salt if needed. Garnish with fresh basil or additional parmesan before serving.
👩🏼🍳 Chef's Tips
- Save Your Pasta Water! The reserved pasta water is the secret to achieving a perfectly silky, cohesive sauce. Add it gradually to loosen the sauce while helping it cling to the pasta without becoming too thick or heavy. A little goes a long way, so start with ½ cup and adjust as needed for the perfect creamy consistency.
📖 Substitutions & Variations
Swap the Pancetta – If you can’t find pancetta, diced pork belly works well for a similar salty bite. For a lighter option, turkey bacon can add a bit of crispness while keeping the dish flavorful.
Use Fresh Peas – While frozen peas are convenient, fresh peas add an extra layer of sweetness and a slight bite. Just blanch them for 2-3 minutes in boiling water before adding them to the dish.
Add a Citrus Twist – A squeeze of lemon juice at the end brightens the creamy sauce and balances the richness of the pancetta and parmesan.
🍴 Serving Suggestions
Garlic Bread – A side of crispy, buttery garlic bread is perfect for soaking up the creamy sauce and adding a bit of crunch to contrast the tender pasta.
Simple Green Salad – A light salad with fresh greens, lemon juice, and extra virgin olive oil balances the richness of the pancetta and creamy sauce, making the meal feel fresh and well-rounded.
Roasted Vegetables – Oven-roasted asparagus, broccoli, zucchini, or cherry tomatoes bring a pop of color and a slightly caramelized flavor that pairs beautifully with the salty pancetta and sweet peas.
💭 Recipe FAQs
Yes! While this creamy pancetta pea pasta is best enjoyed fresh, you can make it ahead and store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of reserved pasta water, heavy cream, or milk to loosen the sauce and bring back its creamy texture. Avoid overheating, as it can make the sauce too thick or cause the parmesan to separate.
🥣 Storage & Reheating
Let the pasta cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days. When reheating, warm it gently over low heat, adding a splash of reserved pasta water, heavy cream, or milk to bring back the creamy sauce.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Creamy Pancetta Pea Pasta with Parmesan Recipe
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Equipment
- Large pot
- Large sauté pan
- Colander
- Measuring cups & spoons
- Wooden spoon or spatula
- Whisk
Ingredients
- 16 ounces medium pasta shells
- 8 ounces pancetta diced
- 3 cloves garlic minced
- 2 tablespoons unsalted butter
- 1 ½ cups half and half
- 1 ½ cups frozen petite peas
- 1 cup reserved pasta water
- ½ cup parmesan cheese
- Pinch of salt and pepper to taste
- Fresh basil for serving (optional)
Instructions
- Cook the Pasta & Peas: Fill a large pot with water and a big pinch of salt. Bring it to a boil over high heat. Add pasta and cook according to package instructions. One minute before the pasta is done, add the frozen peas. Reserve 1 cup of pasta water, then drain and return the pasta and peas to the pot.
- Crisp the Pancetta: Heat a large sauté pan over medium heat. Add pancetta and cook until crispy, about 3–4 minutes. If there is excess fat, remove some, leaving about 1 tablespoon in the pan for added flavor.
- Make the Sauce: Add the garlic and butter to the pancetta and cook for 1 minute. Whisk in the half and half, bringing it to a rapid simmer for about 3 minutes. Reduce the heat to low and slowly stir in the parmesan cheese, letting it melt fully before turning off the heat.
- Combine Everything: Add the cooked pasta shells and peas to the sauce along with ½ cup of the reserved pasta water, stirring. Add more, a little at a time, until the sauce reaches the desired consistency. Season with salt and pepper to taste.
- Serve & Garnish: Sprinkle with additional parmesan cheese and fresh basil, if desired. Serve immediately.
Notes
- Adjust the amount of pasta water for a thinner or thicker sauce.
- For extra flavor, add red pepper flakes or a squeeze of lemon juice.
- Leftovers can be stored in an airtight container for up to 3 days. Reheat with a splash of milk or cream to refresh the sauce.
🌡️ Food safety
- Pork - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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