Creamy Pasta with Peas and Pancetta
RETURN TO RECIPES
SERVES 4
Creamy Pasta with Peas and Pancetta is the perfect dish for Spring! Featuring crispy pancetta, sweet peas, bright lemon, and a rich parmesan cream sauce, we love how this recipe is easy enough for a weeknight, but also fancy enough to serve to guests any night. Delicious!
- Fill a large pasta pot with cold water and bring to a boil. Cook the pasta to al dente in salted water according to the package directions. Drain, reserving 1 cup of the cooking water.
- Meanwhile, in a large skillet or sauté pan, add the pancetta and cook until crispy.
- Add the shallot and sauté until translucent.
- Add the cream, and bring to a low simmer. Add the lemon zest and peas, and stir.
- Once the pasta is cooked, add the al dente pasta and lemon juice to the cream sauce and mix with the grated parmesan cheese. Add about 1 cup of the reserved pasta water to help coat the pasta in the sauce.
- Stir the pasta until well-coated and silky. Taste and adjust with salt and pepper. Garnish with shaved parmesan. TIP: The salted pasta, pasta water, crispy pancetta, and grated cheese add enough salt to this dish so that additional salt may not be needed.
INGREDIENTS
- 1 pound pasta, any shape
- 8 ounces pancetta, diced
- 1 small shallot, diced finely
- 1-1/2 cups heavy cream
- 2 cups peas, frozen or shelled fresh
- Zest of one lemon
- 2 tablespoons fresh lemon juice
- 1 cup fresh Parmesan cheese, finely grated
- Salt and pepper, to taste
- Parmesan, shaved for garnish
