Just whipped up this delightful Creamy Pea and Pancetta Pasta – perfect balance of creamy and crisp!
Ingredients:
220g dried fusilli pasta
1 tbsp olive oil
120g pancetta, cut into small cubes
3 cloves garlic, finely chopped
120g frozen peas (about ¾ cup)
¾ cup cream
¼ – ½ tsp freshly cracked black pepper
1 tbsp fresh lemon juice
65g parmesan, finely grated
1 cup packed arugula, more if you like
Salt and pepper to taste
Extra parmesan for serving
Directions:
Cook fusilli in a pot of salted boiling water until al dente. Reserve a cup of pasta water.
In a skillet, fry pancetta in olive oil over medium heat until golden, about 5-6 minutes.
Add garlic and sauté for 30 seconds, ensuring it doesn’t burn.
Toss in frozen peas and stir for another 30 seconds.
Pour in cream and bring to a gentle simmer. Adjust heat to avoid boiling.
Stir in black pepper and lemon juice.
Gradually add parmesan, allowing it to melt between additions.
Mix in the cooked pasta and ¼ cup reserved pasta water. Simmer for 1-2 minutes to thicken.
Season with salt and pepper. Add more pasta water if necessary.
Fold in half the arugula, then serve with remaining arugula and extra parmesan sprinkled on top.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 580 kcal | Servings: 4
Creamy Pea and Pancetta Pasta
Ingredients
- 220 g dried fusilli pasta
- 1 tbsp olive oil
- 120 g pancetta cut into small cubes
- 3 cloves garlic finely chopped
- 120 g frozen peas about ¾ cup
- ¾ cup cream
- ¼ – ½ tsp freshly cracked black pepper
- 1 tbsp fresh lemon juice
- 65 g parmesan finely grated
- 1 cup packed arugula more if you like
- Salt and pepper to taste
- Extra parmesan for serving
Instructions
- Cook fusilli in a pot of salted boiling water until al dente. Reserve a cup of pasta water.
- In a skillet, fry pancetta in olive oil over medium heat until golden, about 5-6 minutes.
- Add garlic and sauté for 30 seconds, ensuring it doesn’t burn.
- Toss in frozen peas and stir for another 30 seconds.
- Pour in cream and bring to a gentle simmer. Adjust heat to avoid boiling.
- Stir in black pepper and lemon juice.
- Gradually add parmesan, allowing it to melt between additions.
- Mix in the cooked pasta and ¼ cup reserved pasta water. Simmer for 1-2 minutes to thicken.
- Season with salt and pepper. Add more pasta water if necessary.
- Fold in half the arugula, then serve with remaining arugula and extra parmesan sprinkled on top.
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