Pancetta & Peas

This pasta is actually Cole’s speciality, so props to him for finding the recipe on Epicurious.

It’s become a staple in our household and lately I’ve been eating it weekly. It’s hard not to crave the salty pancetta or the parsley filled cream sauce.

 The recipe takes a bit of organization and it’s not the most simple – but it’s worth it. We all know I love a good carb-load. Plus, it makes enough for about 4 servings (hello ready-made lunches!).


  • Pasta noodles (I’ve used fettuccini, linguini, and penne and all work well)
  • Chopped pancetta or bacon (about 90g)
  • 1 bunch of asparagus, chopped into 1 inch pieces
  • 5 cups green peas
  • 2 garlic cloves, minced
  • ½ cup grated parmesan cheese
  • 1/3 cup heavy whipping cream
  • 3 Tablespoons olive oil
  • 3 Tablespoons lemon juice
  • ¼ cup parsley
  • ¼ cup basil

You will also need to reserve ½ cup of pasta liquid (from your cooked pasta) and 1 teaspoon of the drippings from your cooked pancetta.

Step 1: Boil water and cook pasta noodles. (Reserve ½ cup of water when draining) Place the noodles in a large bowl.

Step 2: Cook pancetta in a skillet over medium heat until just about crisp. (Reserve 1 teaspoon of drippings in the skillet).

Step 3: Add asparagus to skillet and sauté for 3 minutes. Then, add in peas and garlic and sauté for 2 more minutes.

Step 4: Add vegetables and pancetta to pasta.

 Step 5: Add pasta liquid, parmesan, cream, olive oil, lemon juice, parsley and basil. Toss and season with salt and pepper.

 Step 6: Serve sprinkled with extra parmesan and parsley. 

The chewy and salty bits of pancetta are my absolute favourite part – but Cole prefers the combination of soft peas and crispy asparagus. Overall, I like that its so colourful and a bit of a step up from our usual week night dinner (read: hotdogs).

PS – it pairs excellently with a mixed green salad with French vinaigrette.

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