Pancetta And Peas Cream Sauce Recipes

PEA & PANCETTA CREAMY PASTA

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.

PEAS AND PANCETTA

Steps:

• Heat olive oil in a frying pan over medium heat; cook and stir pancetta and onion in the hot oil until pancetta is translucent, about 5 minutes. Stir peas, white wine, thyme, salt, and pepper into pancetta mixture; bring to boil. Reduce heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

CREAMY SPRING PEAS WITH PANCETTA

Steps:

• Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
• Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
• Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
• Photograph courtesy Anna Williams

FARFALLE WITH PANCETTA AND PEAS IN A ROASTED GARLIC CREAM SAUCE

Steps:

• Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
• Add oil to heated pan. Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. Take pancetta out (leave oil in the pan) of pan and set aside.
• Add onions to the skillet and caramelize them over low to medium heat.
• Add mushrooms to caramelized onions and increase the flame to medium high. Sauté the mix for about 30 seconds.
• Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
• Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well.
• Add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
• Add sage, salt and pepper (to taste) to the sauce and mix well. Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
• Add pancetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).

CREAMY PEAS AND PANCETTA

Steps:

• Melt butter in a pan, add onion, garlic and bacon, cook until onion is soft and bacon cooked.
• In a saucepan add cream, bring to the boil, reduce heat and simmer, to reduce slightly, Approx 4-5 Min's.
• Add onion garlic mix, cheese and peas, stir to heat through and melt cheese, approx 3-4 Min's. If using frozen peas cook a little longer.
• Add cayenne and season with salt and pepper if desired, cook for a further minute or two, until nice and hot and thickened slighlty.
• Serve sprinkled with fresh mint.

CREAMY GARLIC ALFREDO PASTA WITH PANCETTA AND PEAS

Steps:

• Sauté diced pancetta or bacon, until crispy. Place on paper towel and set aside.
• Boil water in large pot of salted water to cook pasta as per cooking instructions.
• Reserve ¼ cup of pasta water. Drain pasta and return to pot.
• Pour the frozen peas and alfredo sauce over the pasta. Over a low heat, stir completely until the sauce begins to coat the pasta and thicken. To thicken the sauce, add in some reserved pasta water as needed.
• Add diced pancetta or bacon. Toss in parsley and mix completely.
• Garnish with grated parmesan cheese and serve. Enjoy!

TORTELLINI WITH PEAS AND PANCETTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 5 to 6 minutes. Drain and set aside, reserving 1/2 cup of the pasta water.
• Heat oil in a large skillet over medium heat. Add pancetta and saute until crisp, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Ladle in the reserved pasta water; simmer for about 1 minute. Add tomato puree and continue to simmer until reduced by about half, 3 to 4 minutes.
• Add cream; simmer until sauce thickens slightly, 2 to 3 minutes. Add tortellini and peas, tossing to coat with the sauce. Sprinkle with Parmesan cheese and parsley and serve immediately.

PANCETTA AND PEA PASTA

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.

SPAGHETTI WITH CREAMY PANCETTA SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil in a deep-sided skillet set over medium-high heat. Add the pancetta to the pan and cook until lightly browned. Reduce the heat to medium and stir in the onions; cook until softened. Stir in the peas to heat through, and then add the Parmesan and cream.
• Cook the pasta in the boiling water until al dente, 2 to 3 minutes. Taste a noodle before draining to make sure it's cooked. Drain the pasta, reserving 1/4 cup of the pasta water, and add the pasta to the sauce. Stir to coat the pasta in the sauce, adding the reserved pasta water if necessary to thin out the sauce. Taste, and then season with some salt and pepper. Serve the pasta with extra Parmesan.