Buttery Pasta with Crispy Pancetta and Spring Peas
Ingredients
- 1 poundpasta (any short shape (penne, fusilli, farfalle))
- 6 ouncepancetta (diced)
- 2 cupsfrozen peas
- 3 clovesgarlic
- 4 tablespoonbutter
- ½ cuppasta water
- ¾ cupparmesan cheese (grated)
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Dice 6 ounces pancetta into roughly 1/4-inch pieces.
- 02
Mince 3 cloves garlic.
- 03
Grate 3/4 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to boil. Add pasta and cook until 1 minute before al dente (usually 1-2 minutes less than package directions). Reserve 1/2 cup pasta water, then drain.
- 02
While pasta cooks, add diced pancetta to a large skillet over medium heat. Cook, stirring occasionally, until crispy and fat is rendered, about 6-8 minutes. Transfer pancetta to a paper towel.
- 03
Pour off all but 2 tablespoons pancetta fat from the skillet. Add minced garlic and cook over medium heat for 30 seconds until fragrant.
- 04
Add frozen peas to the skillet and cook, stirring, until heated through, about 2-3 minutes.
- 05
Add butter and the drained pasta to the skillet. Toss gently over medium heat for 1 minute. Add 1/2 cup reserved pasta water a splash at a time, tossing constantly, until a silky sauce forms (you may not need all of it).
- 06
Remove from heat. Stir in parmesan cheese and cooked pancetta. Season with salt, black pepper, and red pepper flakes to taste. Serve immediately with extra parmesan on the side.
Spice Tips
The recipe is mild by design, but you can amp it up: add 1/2 teaspoon smoked paprika with the garlic for depth, a larger pinch of red pepper flakes for heat, or finish with fresh herbs like parsley or basil for brightness.
For a lighter version, swap pancetta for 4 ounces prosciutto—add it in step 6 without cooking. The sauce comes together quickly, so have everything prepped before you start cooking. Leftovers reheat gently with a splash of pasta water.