Description
Classic Italian comfort meets quick weeknight magic with pasta e piselli. Salty pancetta, sweet green peas, and creamy parmesan blend into a simple yet sophisticated dish that brings rustic Roman flavors directly to your kitchen.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) short pasta (mezze rigatoni or similar)
- 2 cups (300 grams) peas (fresh or frozen)
- 4 ounces (113 grams) pancetta, diced
Aromatics and Flavor Enhancers:
- 1 small onion, diced
- 4 cloves garlic, minced
- 4 tablespoons (60 milliliters) olive oil, divided
- Juice of 1 lemon
Finishing Ingredients:
- 1/4 cup (25 grams) parmesan cheese
- Salt and pepper, to taste
- 1 cup (240 milliliters) reserved pasta water
Instructions
- Boil the pasta in salted water until al dente, carefully preserving one cup of starchy cooking liquid before straining.
- Transfer the pasta to a separate bowl using a slotted spoon or colander.
- Clean the original pot and warm olive oil over medium flame.
- Gently sauté finely chopped onions until they become translucent and soft, incorporating minced garlic during the final moments to prevent burning.
- Introduce diced pancetta and render the fat, cooking until edges crisp and turn golden brown.
- Fold fresh or frozen peas into the pancetta mixture, allowing them to warm through and develop a vibrant color.
- Remove the pot from heat and reunite the cooked pasta with the pancetta and pea mixture.
- Splash in reserved pasta water, freshly squeezed lemon juice, and grated parmesan cheese, creating a silky, cohesive sauce.
- Season the dish with kosher salt and freshly cracked black pepper, ensuring balanced flavors.
- Finish by drizzling additional extra virgin olive oil and serving immediately while piping hot.
Notes
- Toast pancetta gently to render fat without burning, creating a crispy texture that adds depth to the dish.
- Use fresh peas when possible for brighter flavor and better nutritional value, but frozen work perfectly fine as a convenient alternative.
- Adjust pasta water quantity based on desired sauce consistency – more water creates a looser sauce, less water makes it more concentrated.
- Consider substituting pancetta with bacon for smoky flavor or omitting entirely for vegetarian version by adding extra olive oil and garlic.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 15 mg