Creamy Garlic Pasta with Crispy Pancetta and Peas
Ingredients
- 1 poundpasta (any shape (penne, rigatoni, or shells work well))
- 6 ouncepancetta
- 4 clovegarlic
- 2 cupfrozen peas
- 1 cupheavy cream
- ½ cupwhole milk
- ¾ cupparmesan cheese (freshly grated)
- 2 tablespoonunsalted butter
- ·salt
- ·black pepper
- 3 sprigfresh thyme (or 1/2 teaspoon dried)
Prep
- 01
Mince 4 cloves garlic.
- 02
Grate 3/4 cup parmesan cheese if not pre-grated.
- 03
If using fresh thyme, strip leaves from 3 sprigs.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While the water heats, cut pancetta into small cubes and cook in a large skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel, leaving 2 tablespoons fat in the pan.
- 03
Add butter to the same skillet and cook minced garlic over medium heat for 1 minute until fragrant. Do not brown.
- 04
Pour in heavy cream and milk, stirring to combine. Bring to a gentle simmer and cook for 2 minutes.
- 05
Remove from heat and whisk in parmesan cheese until smooth. Season with salt, pepper, and thyme leaves (if using fresh, strip from stems first).
- 06
Stir in the cooked pasta, crispy pancetta, and frozen peas. Toss gently, adding reserved pasta water 1/4 cup at a time until the sauce coats the pasta and flows slightly.
- 07
Serve hot with extra parmesan and cracked black pepper.
Spice Tips
For warmth, add a pinch of red pepper flakes when cooking the garlic. A squeeze of fresh lemon juice at the end brightens the richness. For herbaceous depth, try a small pinch of nutmeg stirred into the cream.
This comes together in about 20 minutes from start to finish. For a lighter version, swap half the heavy cream for chicken or vegetable broth. Leftovers keep in the fridge for 2 days; reheat gently with a splash of milk to loosen the sauce.