Creamy Parmesan Pasta With Pancetta And Peas

This Creamy Parmesan Pasta With Pancetta And Peas is the perfect comforting weeknight meal for fall and winter

Creamy Parmesan Pasta With Pancetta And Peas is episode 4 of my 30 Minute Meal Series! This recipe is the definition of comfort food and is sure to become a family favorite. It’s simple, delicious, and perfect for a weeknight meal that’s done in no time. It doesn’t get easier than this restaurant quality dinner that requires minimal prep and effort! Hope you love it as much as we do.

To see how I made this Creamy Parmesan Pasta With Pancetta And Peas check out this video. For another delicious pasta dish, check out my Creamy Butternut Squash Pasta Recipe!

What You'll Need:

+ 14 oz. box fusilli pasta

+ 2 tbsp. unsalted butter

+ 1 shallot, finely minced

+ 3 cloves garlic, grated

+ 1 ½ cups heavy cream

+ 2 cups freshly grated parmigiano reggiano (more for garnish)

+ 1 4 oz. package diced pancetta

+ 1 cup frozen petite peas

+ Salt and pepper to taste

+ (Pasta water if needed)


1. In a small saute pan over medium heat, cook pancetta until it reaches desired crispness. Turn heat off, place onto a paper towel to drain and set aside.

2. In a large pot of heavily salted boiling water cook your pasta al dente/according to package instructions. (Reserve about ¼ cup of pasta water)

3. In a large dutch oven or pot, melt butter over medium heat. Add shallots and saute while stirring occasionally for 3 mins. Add in the grated garlic and saute for about 1 minute, stirring quickly to prevent it from burning. Add heavy cream and season with salt and pepper to taste (being mindful of how salty the parm will be!)

4. Bring heavy cream to a simmer over medium heat. Allow to simmer for 4-6 minutes until it reduces a bit and becomes slightly thickened. Turn heat down to low and while whisking constantly, slowly add in the 2 cups of parmigiano reggiano. Keep whisking until the sauce has thickened and all of the cheese is melted. (If your sauce is thicker than desired, add a bit of pasta water to thin out – otherwise, no need!) Add peas and taste for seasoning.

5. Once pasta is done, strain and add directly into the sauce. Stir in the pancetta and mix until evenly coated. Top this with additional parm and lots of freshly cracked black pepper.

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