Pasta Shells With Pancetta And Peas
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
4
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Calories
572 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Shells With Pancetta And Peas
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Easy recipe of sauteed pancetta, onions, garlic and peas with shell pasta to catch all of the delicious flavor bits.
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Ingredients
- 1 pound medium shell pasta
- 1 pound frozen peas
- 4 ounces Citterio pancetta
- 1 medium onion
- 5 cloves garlic
- 2 Tbsp olive oil
- 1/4 cup parsley
- 1 tsp kosher salt
- 1/2 tsp black pepper
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Instructions
- Cook pasta to 'al dente' (this means a firm bite, about 2 minutes less than package instructions) in salted water (2 tablespoons kosher salt per gallon of water). Reserve at least 3 cups of pasta water.
- Dice onion and slice 5 garlic cloves. Mince a 1/4 cup of fresh parsley.
- In a large, deep pan saute the pancetta in 2 tablespoons of olive oil over medium-low heat.
- After the pancetta has rendered and released its fat (about 8 minutes) add in the onions and saute until translucent and soft (about 5-8 minutes). After the onions are soft add the garlic in and cook for 3 minutes more.
- Add the frozen peas to the pan along with a cup of pasta water. Turn heat to medium and let the peas cook for 5 minutes.
- Add in the 'al dente' pasta, stir and cook for a few more minutes. The pasta will absorb some of the pasta water. If necessary add a ladle or 2 more of pasta water.
- Add 1 teaspoon of kosher salt and a 1/2 teaspoon of black pepper. Stir it together and taste test. Adjust salt and pepper if required, and if the pasta is still too firm continue to cook for a few more minutes and add extra pasta water if needed.
- After the pasta is fully cooked turn off the heat and add the fresh parsley. Serve with grated cheese and a drizzle of extra virgin olive oil. Enjoy!
Notes
- Feel free to use double the amount of pancetta for a stronger more robust flavor.
- Use a large, deep pan to hold all of the pasta, peas, and pancetta.
- Make sure to reserve a few cups of the pasta water. If the pasta dries out before serving just add a ladle full to bring back the perfect consistency.
- Shells are recommended to catch the pancetta and peas, but any small pasta can be used.
- Serve with grated cheese and a drizzle of extra virgin olive oil.
Nutrition Information
Show Details
Calories
572kcal
(29%)
Carbohydrates
88.6g
(30%)
Protein
29.2g
(58%)
Fat
15.2g
(23%)
Saturated Fat
4.4g
(22%)
Cholesterol
114mg
(38%)
Sodium
1152mg
(48%)
Potassium
488mg
(14%)
Fiber
6.2g
(25%)
Sugar
5.3g
(11%)
Calcium
48mg
(5%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 88.6g | 30% |
| Protein | 29.2g | 58% |
| Fat | 15.2g | 23% |
| Saturated Fat | 4.4g | 22% |
| Cholesterol | 114mg | 38% |
| Sodium | 1152mg | 48% |
| Potassium | 488mg | 10% |
| Fiber | 6.2g | 25% |
| Sugar | 5.3g | 11% |
| Calcium | 48mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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