Pasta with Peas and Pancetta

Vincent DelGiudice

Essential Ingredient Notes and Smart Substitutions

Understanding each ingredient’s role is key to mastering this dish and confidently making adjustments. Here’s a closer look:

Pancetta: This cured Italian pork belly is a star ingredient, lending a beautiful depth of flavor and irresistible crispiness. Its savory, slightly sweet, and salty notes are unique. However, if pancetta isn’t readily available or you prefer a meat-free option, you have choices:

• Vegetarian Option: Skip the pancetta entirely and use 3-4 tablespoons of good quality extra virgin olive oil to sauté the garlic and peas. You’ll still get a delicious dish, though it will lack the smoky depth and texture of the pancetta.
• Other Cured Meats: Bacon is a common substitute, but be aware that its stronger, smokier flavor will dominate the dish. Cook it similarly to pancetta until crispy. For a closer, more authentic Italian flavor, guanciale (cured pork jowl) is an excellent, albeit harder to find, alternative.

Remember, the cold pan frying technique is crucial for rendering the fat and achieving perfect crispness, regardless of your choice of cured pork.

Pecorino Romano: This hard, salty sheep’s milk cheese offers a distinct sharp, tangy flavor that beautifully cuts through the richness of the pasta and pancetta. It’s what gives this dish its authentic Italian character. While I highly recommend it for its unique profile, I know Parmigiano Reggiano is a popular substitute. If you opt for Parmigiano, always choose a high-quality, aged variety. Lower-quality cheeses tend to melt poorly, potentially resulting in little clumps of cheese or a sauce that sticks to the bottom of the pan instead of emulsifying smoothly. You could also try Grana Padano for a slightly milder flavor.

Peas: These sweet green gems provide a burst of freshness and a pleasant tender texture. Frozen peas are ideal for this recipe; they cook quickly and maintain their shape and vibrant color. I strongly advise against using canned peas, as they will inevitably turn to mush, resulting in a bland, wet, and unappetizingly green pasta. If you’re looking to vary the vegetables, anything small and quick-cooking works well. Try finely chopped fresh or frozen broccoli florets, small cauliflower florets, or even thinly sliced asparagus tips. Choose the vegetable that your family enjoys most!

Pasta: While the recipe specifically calls for fusilli, any short, ridged pasta shape works beautifully to catch the creamy sauce. Options like orecchiette, penne, rigatoni, or even small shells are excellent choices. The key is to cook the pasta al dente (slightly firm to the bite) and to always reserve some of that starchy pasta water – it’s your secret weapon for creating a silky, emulsified sauce.

Garlic: Freshly minced garlic adds an aromatic foundation to the dish. Don’t skimp on quality here; fresh garlic makes a noticeable difference.

Extra Virgin Olive Oil: Even if using pancetta, a drizzle of good quality extra virgin olive oil can enhance the overall flavor. If omitting pancetta, it becomes the primary fat for sautéing.

Step 1: Crisp the Pancetta. Begin by adding your chopped pancetta to a cold pan. This is a crucial step! Then, raise the heat to medium. Starting cold allows the fat to render slowly and evenly, ensuring a beautifully crisp result. Continue cooking until the pancetta is golden brown and perfectly crunchy, which should take approximately 8-10 minutes. Once done, use a slotted spoon to carefully remove the crispy pancetta from the pan, transferring it to a small bowl or plate. Set it aside for later to retain its crunch.

Step 2: Prepare Pasta Water and Pasta. While the pancetta is cooking, fill a large pot with water for your pasta. Bring it to a rolling boil, then generously salt the water until it tastes like the sea – this is essential for flavorful pasta! Add your chosen pasta (such as fusilli) and cook for exactly 2 minutes less than the time indicated on the box. This ensures your pasta is perfectly al dente and ready to absorb the sauce. Before draining, make sure to reserve at least one full cup of the starchy pasta water; it’s vital for creating a creamy sauce.

Step 4: Combine Pasta and Sauce Base. Once your pasta is cooked to two minutes shy of al dente, strain it (remembering to keep that cup of pasta water!). Add the partially cooked pasta directly into the pan with the sautéed garlic and peas. Toss everything together thoroughly, ensuring the pasta is well coated with the flavorful liquid and aromatics.

Step 5: Create the Creamy Finish. This is where the magic happens! Remove the pan from the heat. Add another ½ cup of the saved pasta water and the grated Pecorino Romano cheese. Stir vigorously and continuously. The heat from the pasta and the starch in the pasta water will work together to emulsify the cheese into a luxurious, creamy sauce that clings perfectly to every strand. Once the sauce is smooth and glossy, add the crispy pancetta back into the pasta. Season generously with freshly ground black pepper to taste.

Pro-Tips for Perfect Pasta with Peas and Pancetta

1. Start Pancetta in a Cold Pan: This isn’t just a suggestion; it’s a game-changer! Adding pancetta to a cold pan and then slowly increasing the heat allows the fat to render out gradually. This process results in exquisitely golden brown and crispy pancetta, rather than tough or chewy pieces. The rendered fat also becomes a flavorful base for the rest of your dish.
2. Remove from Heat for Cheese: When it’s time to add the pasta water and Pecorino Romano, always remember to remove the pan from the direct heat source. High heat can cause cheese to seize, clump, or melt unevenly and stick stubbornly to the bottom of the pan. By tossing it off the heat, the residual warmth from the pasta and pan, combined with the starchy pasta water, creates a perfectly smooth and emulsified sauce. If you’re particularly worried about clumping, add the cheese in small batches, stirring constantly.
3. Salt Your Pasta Water Generously: This is a fundamental rule for any Italian pasta dish. The pasta absorbs salt as it cooks, infusing it with flavor from within. Aim for water that tastes like the sea.
4. Undercook the Pasta: Cooking the pasta for 2 minutes less than the package directions ensures it finishes cooking in the sauce. This allows the pasta to absorb the flavorful sauce, making every bite more delicious and preventing it from becoming mushy.
5. Don’t Rinse Your Pasta: Never rinse cooked pasta, especially if you plan to make a sauce! The starch on the pasta is essential for helping the sauce cling to it and for creating a beautifully emulsified, creamy texture.
6. Taste and Adjust Seasoning: Always taste your dish before serving. You might need a little more salt (especially since Pecorino Romano is salty), or a generous crack of fresh black pepper to bring out all the flavors.

Common Questions About Pasta with Peas and Pancetta

Serving Suggestions: What Pairs Well with This Delightful Pasta?

This creamy pasta with peas and pancetta is a wonderfully complete meal on its own, especially for kids! However, if you’re like me and enjoy adding a little extra protein or a fresh side to your plate, here are some excellent pairing options to elevate your dining experience:

• Chicken: A classic and versatile choice! Serve it alongside perfectly cooked chicken for a satisfying meal. Consider our tender Cast Iron Chicken Breast, crispy Italian Chicken Cutlets, elegant Chicken Francese, flavorful Chicken Spiedini, or the sophisticated Chicken Saltimbocca.
• Fish: While I often pair fish with rice, a lighter pasta like this can also be a fantastic accompaniment. Try it with some of our quick fish recipes such as Lemon Garlic Broiled Flounder, Pan-Seared Vermillion Snapper, Cast Iron Lemon Dill Salmon, or the unique Pistachio-Crusted Fish.
• Vegetables & Salads: To add freshness and balance, a simple vegetable side or salad is always a great idea. Options include a rustic Italian Cabbage Recipe, healthy Italian Lacinato Kale Recipe (Tuscan), savory Fried Green Tomatoes, or a classic, crisp Caesar Salad.