Creamy Garlic Pasta with Peas and Crispy Pancetta
Ingredients
- 1 poundpasta
- 6 ouncepancetta
- 4 clovesgarlic
- 2 cupsfrozen peas
- ¾ cupheavy cream
- ½ cupwhole milk
- ½ cupparmesan cheese (freshly grated)
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Dice 6 ounces pancetta into small cubes.
- 02
Mince 4 cloves garlic.
- 03
Grate 0.5 cup parmesan cheese.
Method
- 01
Bring a large skillet to medium heat. Add pancetta and cook, stirring occasionally, until crispy and rendered, about 8 minutes. Transfer to a plate.
- 02
Add minced garlic to the rendered fat and cook for 1 minute until fragrant.
- 03
Add heavy cream and milk, stirring to combine. Simmer gently for 2 minutes.
- 04
Meanwhile, cook pasta in a large pot of salted boiling water until 1 minute before al dente. Reserve 1 cup pasta water, then drain.
- 05
Add frozen peas to the cream sauce and cook for 2 minutes until heated through.
- 06
Add drained pasta to the sauce and toss to coat. Stir in half the parmesan. Add 1/4 cup pasta water and toss again, adding more pasta water as needed to achieve a light, silky sauce.
- 07
Taste and season with salt and black pepper. Stir in crispy pancetta. Serve immediately, topped with remaining parmesan and red pepper flakes.
Spice Tips
For warmth and depth, add a pinch of smoked paprika or nutmeg to the cream sauce. A squeeze of fresh lemon juice brightens the richness. Red pepper flakes add gentle heat without overpowering the creamy finish.
The sauce comes together in the same skillet while pasta cooks, keeping cleanup minimal. Frozen peas are convenient and thaw perfectly in the warm cream sauce.