Ingredients
Scale
- Pasta (Penne, Farfalle, or similar) 1 pound
- Pancetta, cubed 4 ounces
- Frozen peas 1 cup
- Heavy cream 1 cup
- Parmesan cheese, grated 1/2 cup, plus more for serving
- Olive oil 2 tablespoons
- Garlic, minced 2 cloves
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Step 3: Add the minced garlic to the skillet with the pancetta fat and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Step 4: Pour in the heavy cream and bring to a simmer. Stir in the frozen peas and cook for 2-3 minutes, until heated through.
- Step 5: Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Step 6: Add the drained pasta to the skillet with the creamy sauce. Toss to coat. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until it reaches your desired consistency. Stir in the cooked pancetta. Serve immediately, garnished with extra Parmesan cheese.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator and enjoy within 2 days.
- To reheat, add a splash of milk or cream to the pasta before microwaving or gently warming on the stovetop to loosen the sauce.
- Serve this creamy pasta alongside a simple green salad dressed with a light vinaigrette to balance the richness.
- Chef's secret: Sautéing the pancetta until truly crispy renders out maximum flavor, which then infuses the whole dish!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American