Pasta Shells With Pancetta And Peas
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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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
Description
This recipe combines medium-sized shell pasta cooked al dente with sautéed pancetta rendered in olive oil, which releases flavorful fat. Onions sauté until translucent, then garlic adds aromatic depth. Frozen peas are added and cooked briefly with reserved pasta water, warming them through and incorporating some starchy liquid to create a light sauce.
The cooked pasta absorbs the flavors and moisture as it is stirred with the pancetta and pea mixture. Combined with kosher salt, black pepper, and fresh parsley, the dish achieves a balance of salty, savory, sweet, and herbaceous notes. The shell shape is well-suited to holding bits of pancetta and peas.
Adding reserved pasta water as needed keeps the pasta moist and helps bind the ingredients into an easy, flavorful meal. Additional grated cheese or extra virgin olive oil can be served on the side to adjust richness and flavor intensity before serving.
Ingredients
- 1 pound medium shell pasta
- 1 pound peas frozen
- 4 ounces pancetta brand Citterio
- 1 medium onion
- 5 cloves garlic
- 2 Tbsp olive oil
- 1/4 cup parsley
- 1 tsp kosher salt
- 1/2 tsp black pepper
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
- Double the pancetta for a stronger, more pronounced flavor.
- Use a large, deep pan to accommodate pasta, peas, and pancetta comfortably.
- Reserve several cups of pasta water to adjust the sauce consistency as needed.
- Medium shell pasta is recommended to catch ingredients, but any small pasta works.
- Serve with grated cheese and a drizzle of extra virgin olive oil if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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