Pasta with Peas and Pancetta (20 Minute Dinner)
Pasta with Peas and Pancetta is the kind of cozy, simple dinner that tastes like spring any time of year. Crisp pancetta, sweet peas, and lemony basil melt into a silky Parmigiano-Reggiano and butter sauce—no heavy cream—so every twirl is salty, bright, and satisfying. It all happens in one skillet while the pasta boils, which means dinner fast, a crack of black pepper on top, and happy plates all around.
What I love most about this dish is that it comes together in under 30 minutes! The best part? It’s not a high-maintenance recipe. Just top it off with a sprinkle of Parmesan and a drizzle of olive oil, and boom – you’ve got a pasta dish that’s as down-to-earth as it is delicious. If you’re looking for more delicious weeknight pastas, check out my Authentic Carbonara Recipe with No Cream, Tagliatelle al Ragu, or my Sun-Dried Tomato Pesto Pasta with Basil.
Ingredients
- Orecchiette – Orecchiette, with its unique ear-shaped design, cradles the flavorful pancetta and peas, creating little pockets that capture the sauce’s richness.
- Pancetta – Pancetta takes center stage, infusing the dish with its savory, cured flavor. Rendered to a crispy perfection, it provides a smoky undertone.
- Frozen peas – Frozen peas bring a burst of vibrant sweetness and a pop of color to the dish. If you like peas, try my pasta e piselli!
- Shallot – Shallots, finely chopped and sautéed, add a subtle depth of flavor and sweetness to the dish.
- Basil – Fresh basil leaves contribute a fragrant and herbaceous note, brightening up the dish with their lively scent.
- Lemon juice and zest – Lemon juice and zest provide a zesty lift, cutting through the richness and adding a refreshing citrusy element.
- Grated Parmigiano Reggiano – Grated Parmigiano Reggiano adds a salty and nutty richness that ties the ingredients together.
Step by Step Instructions
- Boil a large pot of salted water. Cook pasta until al dente. Reserve 1 cup pasta water; drain. In a large saucepan or Dutch oven over medium-high heat, cook pancetta ~6 minutes until golden. Transfer to a paper towel–lined plate; leave the rendered fat in the pan. Sauté aromatics: Add onion and garlic to the pan; cook over medium heat until fragrant, about 3 minutes.
2. Add peas & brighten: Stir in peas, then the basil, lemon zest, lemon juice, salt, and pepper. Cook 5 minutes.
3. Toss with pasta & cheese: Off heat, add the cooked pasta, butter, and Parmigiano-Reggiano. Toss until the butter melts and coats. Splash in reserved pasta water as needed.
4. Finish & serve: Fold in the crispy pancetta, adjust seasoning (and lemon) to taste, and serve immediately.
Did you try this recipe? I’d love to see it! Tag @alliehgerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Pasta with Peas and Pancetta
Equipment
- heavy-bottomed pot or dutch oven
- pot
- cutting board
- measuring spoons
- measuring cups
- stainless steel spider
- wooden spoon
Ingredients
- 8 ounces pancetta
- 2 shallots, diced
- 10 ounces frozen peas
- 4 garlic cloves, minced
- 8 leaves basil, chiffonade
- 1/2 lemon, juiced
- zest of 1 lemon
- 16 ounces pasta I used orecchiette
- 3 ounces Parmigiano-Reggiano, grated
- salt and pepper, to taste
- 2 tablespoons unsalted butter
Instructions
- Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
- While the pasta is cooking, crisp pancetta in a large saucepan (or dutch oven) over medium-high heat for approximately 6 minutes until it turns golden. Transfer it to a plate lined with paper towels. Don't remove the oil created by pancetta from the pan.
- In the same pan, sauté onion and garlic until fragrant, about 3 minutes, before adding the peas. Next, add the basil, lemon juice, lemon zest, and salt and pepper to taste. Mix to combine and cook for about 5 minutes.
- Take the pan off the heat and add the cooked pasta, as well as the butter and Parmigiano-Reggiano. Stir to combine until butter is melted and coats the pasta. Add some of the reserved pasta water if you need a little more liquid! Serve immediately.
Notes
- Start pancetta in a cold skillet; render slowly until deeply golden (flavor = in the fat).
- Save a full cup of pasta water; whisk in off heat for a silky, no–heavy cream sauce.
- Add lemon juice/zest and basil at the end to keep it bright.
- Frozen peas go in last 2–3 minutes—just to heat, not mush.
- Shapes that shine: orecchiette, fusilli, or penne (they trap peas + sauce perfectly).
Serving Suggestions
- Finish with a glossy drizzle of extra virgin olive oil and a big crack of black pepper.
- Simple sides: arugula with lemon vinaigrette, warm crusty bread, or garlic bread.
- Pour a crisp Italian white (Verdicchio or Gavi) to match the lemony, salty vibe.
Reheating & Storage
- Storage: fridge in an airtight container up to 3 days.
- Stovetop: medium-low heat with a tablespoon or two of water (or pasta water) until glossy.
- Microwave: short bursts with a splash of water; stir between. Refresh with lemon and Parm.
This one has become a staple in our house! I cannot recommend it enough. It is superrr simple, inexpensive and satisfying every time! Also makes for great leftovers the next day. Thanks Allie! 🙂
This has become part of my weekly rotation. It’s a really easy recipe and I like that it’s pretty much full of items that I always have on hand. I’ve also made this with spaghetti instead of the orecchiette and that was really good too.
This recipe is delicious! Made with simple, fresh ingredients and it comes together super quickly. It’s one of those meals that is greater than the sum of its parts. And the leftovers are even better!
I made this today but the recipe doesn’t state how much butter to add. Can you clarify?
Hi Mel!
I’m so sorry about that- that was a mistake! It’s supposed to be 2 tablespoons of unsalted butter!