Peas and Pancetta Pasta

Name: Peas and Pancetta Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 dash Black Pepper; 3 tbsp Butter; 1 bunch Fresh Chives; 0.5 lb Green Peas; 1 whole Lemon; 1 lb Linguine; 1 oz Parmesan Cheese; 1 pinch Salt; 1 whole Shallot; 4 slices Thick-Cut Bacon; 0.5 cup White Wine

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-Free Comfort-Food

Peas and Pancetta Pasta pairs salty, crisp pancetta with sweet bursts of peas in a silky butter-and-wine pan sauce, brightened with lemon and chives. Parmesan melts in for a glossy finish that clings to linguine or bucatini. It’s a weeknight-friendly dish with restaurant polish, perfect for spring dinners or any time you’re craving something comforting yet lively.

Prep10 mins
Cook20 mins
Serves4
DifficultyEasy

1

Gather all the ingredients. Fill a pasta pot with water and bring it to a boil. Add about 1 tablespoon of salt per cup of water—aim for water that tastes as salty as the sea. This will add a lot of flavor to the finished dish.
2

While the water heats, prepare the ingredients: Cut the pancetta into 1/4- to 1/2-inch cubes. Dice the shallot into small pieces. Thinly slice the chives.
3

Melt 1 tablespoon of butter in a heavy-bottomed pan (such as a Dutch oven) over medium heat and add the pancetta. Let the fat render and the pancetta crisp, about 5 minutes.
4

While the pancetta crisps, add the pasta to the boiling water. Cook it 1 minute less than the box directions for slightly firm texture. During the last 1 to 2 minutes of the pasta cooking, add the peas.
5

Once the pancetta starts to crisp, reduce the heat to low and add the diced shallot and a small pinch of salt. Sauté until the shallot is soft and translucent, then pour in the wine to deglaze the pan. Stir to lift the browned bits (fond) from the bottom—they are full of flavor.
6

Add 3/4 of the sliced chives and the remaining 2 tablespoons of butter. Stir over low heat as the butter melts.
7

By now, the pasta and peas should be nearly done. Drain the pasta and peas, reserving 1 cup of the cooking water. Add the peas and pasta to the pancetta while keeping the burner on low. Slowly pour in the reserved pasta water, stirring constantly to thicken into a glossy sauce; the starch in the pasta water makes this happen.
8

Add the zest of 1 lemon and squeeze the juice of 1/2 lemon over the top, then taste and add the juice from the second half if desired.
9

Turn off the heat and freshly grate Parmesan cheese over the top; stir to mix. Taste and adjust the salt if needed. Top with freshly cracked black pepper, the remaining chives, and extra Parmesan cheese if desired. Serve warm. Enjoy! Cook’s Note Any pasta shape works in this recipe; use what you have. If your local butcher has pancetta, ask them to cut 4 to 5 slices, about 1/4-inch thick. If you cannot find pancetta, you can use guanciale or bacon.