PEA & PANCETTA CREAMY PASTA
An easy, tasty quick pasta for busy weeknight meals.
Provided by Deborah Mele
Categories Dried Pasta
Time 40m
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil.
- While the water is heating, fry the diced pancetta in a skillet over medium heat until crispy and lightly browned, about 8 to 10 minutes.
- Drain excess fat from the skillet.
- Add the pasta to the boiling water and cook until it is "al dente".
- Add the garlic to the skillet and stir for a minute but do not let it color.
- Add the cream, peas, and season with salt and pepper.
- Bring to a boil and cook a couple of minutes to thicken.
- Use a slotted spoon to remove the pasta from pot and add to the skillet. (Do not worry about adding a little pasta water as well!)
- Stir continuously over high heat until the pasta is well coated with sauce, and the sauce is thick.
- Serve in individual bowls topped with some freshly cracked black pepper and pass the grated cheese.
PANCETTA AND PEA PASTA
This pancetta and pea pasta is a quick and delicious weeknight dinner recipe. It can be on your table in less than 30 minutes! The garlicky cream sauce is lightened up by using half-and-half instead of heavy cream.
Provided by Natasha Bull
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions.
- Meanwhile, in a skillet, fry the pancetta over medium-high heat until it's nice and crispy (about 10 min.).
- If there's a lot of fat left over, drain the majority of it.
- Add the garlic to the pan and cook for about 30 seconds, then add the half-and-half, Italian seasoning, and peas.
- Let the sauce bubble for a few minutes, then drain the cooked pasta and add it to the skillet, along with the parmesan.
- Toss the pasta with the sauce and let it cook for a few more minutes, tossing often (turn heat down to medium/med-low). This will help more of the starch to release from the pasta so the sauce thickens up a bit more. Serve immediately with fresh cracked pepper if desired.
Nutrition Facts : Carbohydrate 52 g, Protein 20 g, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 54 mg, Sodium 428 mg, Fiber 4 g, Sugar 4 g, Calories 505 kcal, UnsaturatedFat 12 g, ServingSize 1 serving
PASTA, PANCETTA AND PEAS
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
- Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.
WAGON WHEEL PASTA WITH PANCETTA AND PEAS
Provided by Giada De Laurentiis
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve 1 cup of the pasta water.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate. Add the shallots to the pan and cook until soft, 2 to 3 minutes. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer until tender, about 2 minutes. Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan, the remaining 1/4 cup olive oil, salt, and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve.
PASTA WITH PEAS AND PANCETTA
Make and share this Pasta With Peas and Pancetta recipe from Food.com.
Provided by Candy in Tyrone
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the penne in a pan of salty water for about 10-12 minutes until 'al dente' or see the packet instructions. Drain well.
- Cook the peas for 2 minutes then drain well and keep hot.
- Meanwhile heat a frying pan with the oil and butter. Add the rashers of pancetta and fry until golden brown. Drain on kitchen paper. In a large bowl toss all the ingredients together season to taste.
- Garnish with the Parmesan shavings and serve piping hot.
Nutrition Facts : Calories 508.9, Fat 12.1, SaturatedFat 4.9, Cholesterol 19, Sodium 315.7, Carbohydrate 86.2, Fiber 14.2, Sugar 4.8, Protein 16.5
PANCETTA AND PEA LINGUINE
A great, quick after work supper for 2.
Provided by chopper74
Time 25m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Bring a pan of lightly salted water to the boil and add in the pasta.
- To a preheated, thick bottomed frying pan add the pancetta. Do not add in oil as the pancetta will release oil as it is cooking. Fry until lightly crispy.
- Once the pancetta has cooked through remove it from the pan with a slotted spoon, and place it to one side. Leaving behind the pancetta oil in the pan.
- Add the finely sliced shallots to the pancetta oil and fry until opaque.
- Add the glass of wine to the shallots. You should hear a satisfying sizzle as the wine hits the pan. Reduce the heat so the wine mixture simmers and leave this until the wine has reduced by 2/3rds its original volume.
- Now add in the pancetta, creme fraiche, peas, parmesan (reserving some for the garnish at the end) and a good few grinds of black pepper and stir thoroughly together. Leave the sauce to simmer and thicken slightly, 3-4 minutes. If the sauce over thickens you can thin it down by adding a small spoonful of pasta water.
- Drain the pasta and spoon into warmed pasta dishes. Pour over the sauce as desired or mix the sauce with the pasta and then serve with a sprinkling of the remaining parmesan. Goes well with a lightly dressed green salad. ENJOY!
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SIMPLE PANCETTA PASTA WITH PEAS AND PARMESAN
From themediterraneandish.com
4.9/5 (21)Category EntreeCuisine MediterraneanCalories 309 per serving
- Cook the pasta to al dante in plenty of salted boiling water, consult package for instructions. Reserve 1 cup of the pasta cooking water aside, then drain pasta (some of the starchy pasta water will serve as sauce later)
- Meanwhile, heat a large cast iron skillet over medium-high heat. Add the pancetta (or bacon) and cook, tossing regularly, until fully cooked and browned. Remove pancetta onto a plate lined with paper towel to drain. Carefully dispose of most of the pancetta fat leaving just a hint (about 2 tsp) for flavoring.
- Set stove top to medium heat and return skillet to heat. To the little bit of pancetta fat, add 4 tbsp Private Reserve extra virgin olive oil. Heat until shimmering but not smoking, then add shallots, peas, salt, black pepper, and 1 tsp aleppo pepper. Raise heat to medium-high and cook for 5 minutes, tossing regularly. Add garlic and parsley and cook for another 3 mins, or until peas are fully cooked through.
- Now return cooked pancetta to skillet. Add cooked pasta and 3/4 cup of the reserved pasta water. Add the remaining 1 tsp aleppo pepper, lemon zest and lemon juice. Toss to combine.
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