Creamy Pasta with Peas and Pancetta
A rich and addictive creamy pea and pancetta pasta, freshened with lemon and arugula for an easy weeknight meal.
Equipment
- pot
- large skillet
Ingredients
- 220 g dried pasta
- 1 tablespoon olive oil
- 120 g pancetta cut into small cubes
- 3 cloves garlic finely chopped
- 120 g frozen peas about ¾ cup
- ¾ cup cream
- 50 g parmesan finely grated
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon fresh lemon juice plus zest to serve
- Salt to taste
- Extra parmesan to serve
- 1 cup arugula optional, packed
Instructions
- Cook your pasta in a pot of well salted boiling water according to packet instructions. Reserve a cup of pasta water towards the end.
- Fry the pancetta in a large skillet in the olive oil over a medium heat until golden, about 5 - 6 mins.
- Add the garlic and let it sizzle for 30 seconds, moving it around to avoid burning.
- Add the frozen peas and toss for another 30 seconds.
- Add the cream and bring to a gentle simmer, lowering the heat as needed to prevent boiling.
- Add the parmesan in 2 - 3 lots, stirring and letting it melt in between each addition.
- Add the pepper and lemon juice and mix in quickly.
- Add the pasta with ¼ cup pasta water and mix. Let it gently bubble for a minute or two to thicken.
- Season to taste with salt and pepper. Add more pasta water if needed to loosen.
- Finish with the arugula, if using, and serve between bowls topped with extra parmesan and grated lemon zest.
Notes
Timing is always tricky but you'll get the hang of it! Start the sauce slightly before putting the pasta in the water.
Nutrition
Serving: 1plateCalories: 500kcalCarbohydrates: 60gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 15mgCalcium: 200mgIron: 2mg
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