Pea Pancetta Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Calories
587 kcal
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Course
Main Course
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Cuisine
Italian
Pea Pancetta Pasta
Description
This Pea Pancetta Pasta recipe centers on orecchiette pasta cooked to a tender yet firm texture, tossed with diced pancetta fried until browned and crisp. Butter and seasonings like garlic powder, onion powder, and dried herbs are used to toast panko bread crumbs, adding a crunchy topping that contrasts with the pasta’s softness. Fresh garlic is cooked briefly with the pancetta to deepen the savory flavor. Frozen peas introduce a subtle sweetness and pop of color. The mixture is moistened with chicken broth and reserved pasta water, then finished with shredded Parmesan cheese for a creamy, nutty finish. The balance of textures between pasta, pancetta, and toasted panko creates a satisfying dish that can be adjusted in portion size and ingredients as needed.
This dish is suitable for a modest gathering and pairs well with a light salad or steamed vegetables. The inclusion of pancetta crispness and toasted panko topping gives it a rich texture profile, making it a practical pasta meal for an easy dinner option.
When preparing this meal, timing is important to synchronize pasta boiling and pancetta cooking. The recipe can be doubled but may require larger cookware. Leftovers keep well refrigerated for up to three days and can be reheated in a skillet to restore crispness to the panko and pancetta.
Ingredients
- 8 oz orecchiette pasta 1/2 lb
- 4 oz pancetta diced
- 8 oz peas 1 1/2 cups, frozen
- 2 tablespoons butter salted
- 1/3 cup panko bread crumbs
- 3 cloves garlic fresh
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon parsley dried
- 1/4 teaspoon basil dried
- 1/4 teaspoon oregano dried
- 1/2 cup chicken broth
- 1/2 cup water reserved pasta water
- 1/3 cup Parmesan Cheese shredded
- 1/8 teaspoon kosher salt
Instructions
- Heat a medium to large sized pot of salted water on stove over high to bring to a boil. This can take up to 10 minutes.
- After about 4-5 minutes, add butter to a skillet and heat over medium. Once mostly melted, add panko bread crumbs and garlic and onion powder. Mix in butter then spread out in an even layer to toast 30-60 seconds, then mix to continue to toast for another 30-60 seconds until bread crumbs begin to brown. Remove bread crumbs from pan and set aside.
- In the same pan, add pancetta to fry for about 6 minutes. By now your pasta water should be boiling, add the orecchiette pasta to water and set timer for 1 minute less than the cooking time on box / container instructs (most of the time orecchiette pasta takes about 9-12 minutes, 9 being the most al dente, so we find 10 minutes the right amount of cooking time so we boil it for 9 minutes).
- Add fresh garlic and cook with pancetta for another minute or two until pancetta is fully cooked (browned and crisped). Stir often to prevent garlic from burning.
- Once pancetta is done, spoon out a majority of the grease, but leave about a tablespoon left.
- Add peas and give a quick mix with the pancetta (and grease) then add the chicken stock and ladle out a 1/2 cup of pasta water from your pasta (that should be just about done by now), and add to the skillet. Add parsley, oregano, basil, and salt to skillet.
- Drain pasta (don't rinse!).
- Turn up heat to medium high and bring everything in the skillet to a gentle boil, then add pasta to the skillet and mix. Let the pasta finish cooking in the skillet for another 1 minute. Test for doneness.
- Once pasta is done, turn heat down to medium low and add Parmesan cheese. Mix well.
- Add 1/2 of the panko breadcrumbs and mix. Serve and add the remaining bread crumbs to the plates. Enjoy!
Notes
- This recipe serves 2 to 4 people depending on appetite and can be doubled with larger cookware.
- Substitute pancetta with bacon or ham, noting cooking times will vary.
- Use any favorite pasta shape as a replacement for orecchiette.
- Panko breadcrumbs can be swapped with regular breadcrumbs but the texture will differ.
- Store leftover pasta in the fridge up to 3 days or freeze for up to 3 months; reheat in a skillet to crisp the topping.
- Keep all ingredients ready to coordinate cooking times for pasta and pancetta to finish simultaneously.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 48g | 16% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 10054mg | 419% |
| Potassium | 462mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 917IU | 18% |
| Vitamin C | 32mg | 36% |
| Calcium | 257mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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