Some pasta recipes are simple yet unforgettable — like this Pasta with Peas and Pancetta. It’s the kind of dish that transforms just a few ingredients into something that feels straight from an Italian trattoria.
The salty, savory pancetta meets the sweetness of peas, all coated in a creamy Parmesan sauce. It’s comfort food done right — quick, rich, and deeply satisfying.
If you love quick Italian dinners like this, my Pea Pasta offers a similar freshness but with a lighter, olive oil–based twist.
Table of Contents
Why you’ll love this Pasta with Peas and Pancetta
There’s something magical about the balance of flavors here — smoky, creamy, and bright all in one bite.
- Ready in under 25 minutes
- One-pan sauce — minimal cleanup
- Perfect balance of salty pancetta and sweet peas
- Comforting but not heavy
- Easy to adapt with chicken or turkey bacon for a pork-free version
This pasta brings together the richness of Italian flavors in the simplest way possible.
Ingredients you’ll need For Pasta with Peas and Pancetta
- 220 g dried pasta – Penne, rigatoni, or spaghetti all work well.
- 1 tbsp olive oil – For sautéing the pancetta.
- 120 g turkey bacon (pancetta substitute) – Crispy, smoky, and pork-free.
- 3 cloves garlic, finely chopped – Adds aromatic depth.
- 120 g frozen peas (about ¾ cup) – Sweet and colorful.
- ¾ cup cream – For a silky, rich sauce.
- 50 g Parmesan, finely grated – Brings that signature umami flavor.
- ½ tsp black pepper, freshly cracked – Adds warmth.
- 1 tbsp lemon juice, plus zest – For a bright, fresh finish.
- Salt, to taste.
- Extra Parmesan, for serving.
- Optional: 1 cup packed arugula – For a peppery bite.
For another quick, refreshing pasta that balances greens and cream beautifully, check out my Arugula Pasta Salad.
Step-by-step instructions
- Cook the pasta.
- Boil salted water and cook pasta until al dente.
- Reserve ½ cup of pasta water before draining.
- Crisp the pancetta (or turkey bacon).
- In a large skillet, heat olive oil over medium heat.
- Add pancetta and cook until golden and crisp (about 5 minutes).
- Remove and set aside, leaving the drippings in the pan.
- Sauté garlic and peas.
- Add garlic to the pan and sauté for 30 seconds, until fragrant.
- Toss in peas and stir for 2–3 minutes until warmed through.
- Make the creamy sauce.
- Lower the heat.
- Pour in cream and stir to combine with the garlic-pea mixture.
- Add Parmesan and stir until melted and smooth.
- Toss everything together.
- Add cooked pasta and crisped pancetta to the pan.
- Toss gently, adding pasta water as needed to loosen the sauce.
- Season with black pepper, salt, and lemon juice.
- Serve and garnish.
- Top with extra Parmesan and a sprinkle of lemon zest.
- Add arugula, if using, for a pop of color and freshness.
Jake’s tip: Stir the sauce off the heat once the cheese melts — that’s how you keep it creamy, not clumpy.
If you’re into pasta dishes that combine creaminess with a seafood touch, my Prawn Pasta is another fast, elegant meal you’ll love.
Expert tips for success
- Always reserve pasta water — it makes your sauce silky and helps it cling to the noodles.
- Fresh lemon juice brightens creamy sauces beautifully.
- Use high-quality Parmesan for a smoother, richer finish.
- Want a vegetarian version? Skip the pancetta and add sautéed mushrooms.
- For a lighter sauce, swap cream for half-and-half or milk with a little butter.
Serving suggestions
Serve your Pasta with Peas and Pancetta with:
- A fresh green salad with balsamic vinaigrette
- Garlic bread or crostini
- Roasted cherry tomatoes or asparagus
- A sprinkle of fresh herbs like basil or parsley
And if you like hearty but elegant pasta dishes, try the Ditalini Pasta — it’s small, comforting, and full of Italian charm.
Storing and reheating
How to store:
- Cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 3 days.
How to reheat:
- Warm gently over low heat, adding a splash of milk or broth to loosen the sauce.
- Avoid overheating to prevent the cream from separating.
This dish reheats beautifully, keeping its rich texture and fresh flavors.
Nutrition facts (per serving)
- Calories: 540
- Protein: 20g
- Carbohydrates: 55g
- Fat: 26g
- Saturated Fat: 11g
- Fiber: 4g
- Sugar: 5g
- Sodium: 720mg
- Calcium: 25% DV
- Iron: 10% DV
Frequently asked questions
Can I make this dish without cream?
Yes — substitute with whole milk or evaporated milk for a lighter sauce.
What pasta shape works best?
Short pastas like penne or rigatoni hold the sauce well, but spaghetti also works nicely.
Can I use fresh peas?
Absolutely. Just blanch them for 2–3 minutes before adding.
Final thoughts
This Pasta with Peas and Pancetta is proof that comfort food doesn’t have to be complicated. A few ingredients, a little heat, and a dash of love — that’s all it takes.
It’s warm, creamy, and full of personality — like a hug in a bowl after a long day.
- Quick to make, hard to forget
- Balanced with richness and brightness
- Perfect for weeknight dinners or cozy weekends
Once you try it, you’ll see why this dish is a timeless Italian favorite that never goes out of style.
Pasta with Peas and Pancetta
Ingredients
Equipment
Method
- Boil salted water and cook pasta until al dente. Reserve ½ cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add turkey bacon and cook until golden and crisp (about 5 minutes). Remove and set aside, leaving the drippings in the pan.
- Add garlic to the pan and sauté for 30 seconds, until fragrant. Toss in peas and stir for 2–3 minutes until warmed through.
- Lower the heat. Pour in cream and stir to combine. Add Parmesan and stir until melted and smooth.
- Add cooked pasta and crisped turkey bacon to the pan. Toss gently, adding pasta water as needed to loosen the sauce.
- Season with black pepper, salt, and lemon juice. Top with extra Parmesan and lemon zest. Add arugula, if using.
Nutrition
Notes
- Turkey bacon is used as a pork-free substitute for pancetta.
