Simple Pancetta Pasta with Peas and Parmesan

Name: Simple Pancetta Pasta with Peas and Parmesan
Prep time: 10 min
Cook time: 20 min
Yield: 4 people (up to)
Ingredients: 1/2 lb thin spaghetti; salt; extra virgin olive oil; 4- oz cubed pancetta; 2 shallots; 2 cups peas; 8 large garlic cloves; black pepper; 2 tsp Aleppo pepper flakes; 2 cups packed chopped fresh parsley; 1 lemon; Grated parmesan cheese

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4.9

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4 people (up to)
Calories
3088 kcal
Course
Main Course
Cuisine
Mediterranean

Simple Pancetta Pasta with Peas and Parmesan

Pierce Dyer

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Simple pancetta pasta and peas, tossed in a simple garlic and olive oil sauce and finished with Parmesan cheese. So good!

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Ingredients

Servings

1/2 lb thin spaghetti or pasta of your choice
salt
extra virgin olive oil
4- oz cubed pancetta, cut into small bits (you can use bacon if you need to)
2 shallots, thinly sliced
2 cups peas, thawed if frozen
8 large garlic cloves, minced
black pepper
2 tsp Aleppo pepper flakes, divided
2 cups packed chopped fresh parsley
1 lemon, zested and juiced
Grated parmesan cheese, 1/2 cup or more to your liking

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Instructions

Cook the pasta to al dante in plenty of salted boiling water, consult package for instructions. Reserve 1 cup of the pasta cooking water aside, then drain pasta (some of the starchy pasta water will serve as sauce later)
Meanwhile, heat a large cast iron skillet over medium-high heat. Add the pancetta (or bacon) and cook, tossing regularly, until fully cooked and browned. Remove pancetta onto a plate lined with paper towel to drain. Carefully dispose of most of the pancetta fat leaving just a hint (about 2 tsp) for flavoring.
Set stove top to medium heat and return skillet to heat. To the little bit of pancetta fat, add 4 tbsp Private Reserve extra virgin olive oil. Heat until shimmering but not smoking, then add shallots, peas, salt, black pepper, and 1 tsp aleppo pepper. Raise heat to medium-high and cook for 5 minutes, tossing regularly. Add garlic and parsley and cook for another 3 mins, or until peas are fully cooked through.
Now return cooked pancetta to skillet. Add cooked pasta and 3/4 cup of the reserved pasta water. Add the remaining 1 tsp aleppo pepper, lemon zest and lemon juice. Toss to combine.
Add grated Parmesan cheese (you might stat with 3 to 4 tbsp and adjust as needed.) Test and adjust seasoning (salt and pepper) to your liking.
Transfer pasta to serving bowls and enjoy!

Notes

Note: Because this pasta comes together quickly, it's a good idea to work on salads etc. before you begin making the pasta.
Visit Our Shop to browse quality Mediterranean ingredients, including olive oils and spices such as Aleppo pepper used in this recipe.

Nutrition Information

Show Details

Calories 308.8kcal (15%) Carbohydrates 50.8g (17%) Protein 9.3g (19%) Saturated Fat 1.2g (6%) Sodium 23.4mg (1%) Potassium 395.8mg (11%) Fiber 4.1g (16%) Sugar 3.5g (7%) Vitamin A 2534.2IU (51%) Vitamin C 57.1mg (63%) Calcium 75.9mg (8%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 4people (up to)

Amount Per Serving

Calories 3088 kcal

% Daily Value*

Calories	308.8kcal	15%
Carbohydrates	50.8g	17%
Protein	9.3g	19%
Saturated Fat	1.2g	6%
Sodium	23.4mg	1%
Potassium	395.8mg	8%
Fiber	4.1g	16%
Sugar	3.5g	7%
Vitamin A	2534.2IU	51%
Vitamin C	57.1mg	63%
Calcium	75.9mg	8%
Iron	3.1mg	17%