Description
Savor the creamy goodness of pasta with pancetta and peas. This easy-to-follow recipe combines crispy pancetta, sweet peas, and velvety cream sauce for a satisfying and comforting bite.
Ingredients
- ½ – 1 pound angel hair pasta
- 4 oz package diced pancetta
- 12 oz package frozen peas, thawed
- 8 oz shredded parmesan + more for serving
- 1 large shallot, sliced
- 3 scallions, sliced with whites and greens separated
- 2 cups heavy cream
- 1 tablespoon extra virgin olive oil
- Dash of ground nutmeg
- Salt and pepper
- Pinch red pepper flakes
Instructions
- In a deep skillet large enough to hold all of the heavy cream and pasta once cooked, heat a tablespoon of olive oil over medium to medium-high heat.
- Add the pancetta and cook until some of the fat has rendered and the pieces are becoming crispy, about 12-15 minutes.
- Add the shallot and cook until translucent, about 5-7 minutes.
- Mix in the thawed peas and season with salt and pepper to taste. Cook until warmed through, about 5 minutes.
- Add a pinch of red pepper flakes and stir to combine. Transfer the pea mixture to a bowl.
- In the same pan used for the pea mixture, pour in the heavy cream.
- Stir in the scallion whites and bring to a simmer, whisking constantly.
- Add the nutmeg (I did three good shakes), and season with salt. Lower heat to medium-low.
- Mix in the scallion greens and parmesan. Continue stirring until the cheese melts and then taste for seasoning. Add more salt and pepper if needed.
- Once the cheese has melted, add the pea mixture back into the cream mixture and keep on low heat, stirring occasionally while you boil water for the pasta.
- Bring a large pot of water to a boil. Once boiling, add three big handfuls of salt.
- Cook your pasta to al dente according to package directions. Reserve a cup of pasta water and then drain the pasta.
- Immediately add the pasta to the creamy pea mixture and mix to combine. If the sauce is too thick, stir in some pasta water or a bit more cream one splash at a time until it reaches your desired consistency.
- Serve immediately with a fresh dusting of parmesan cheese on top of your finished dish.
Notes
- Feel free to substitute half and half for the heavy cream if you want to lighten this dish up a bit. The sauce won’t be as thick, but it will still taste delicious!
- Salt your pasta water to the point that it tastes like the sea. This is the only chance you have to flavor the noodles themselves.
- Make sure not to overcook the pasta! The noodles will continue to soften once you add them to the pea mixture, so strain them while they are still extra firm in texture.
- This is not a pasta dish that reheats well, so I highly recommend you serve it immediately once it’s ready!
- Prep Time: 15
- Cook Time: 45
- Category: Eat
- Method: Stovetop
- Cuisine: Pasta