Pasta with peas and pancetta

Name: Pasta with peas and pancetta
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Pasta small shell pasta 11.3 oz; Peas (to be shelled) 6 ¼ cups; Sweet Pancetta 3 oz; Shallot 1.4 oz; Mint to taste; Extra virgin olive oil to taste; Fine salt to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Serving: 4
Cost: Low
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PRESENTATION

Recipe by
Cristina Bowerman

Pasta with peas and pancetta—oh man, this dish is a must-have on Roman tables, especially when spring hits. In the Lazio region, people have a real tradition with this classic, called pasta e piselli. The key? It’s the unique broth. Not just any broth, but one crafted from pea pods. Really makes it creamy—which is great. Chef Cristina Bowerman’s family kitchens in Rome inspired this zero-waste technique, using every part of the pea. Whole peas give a sweet pop; others are pureed for a velvety sauce.

The pancetta, cooked until crispy, adds a savory note. Really really good. A touch of mint at the end? Perfect fresh, bright finish. It’s like capturing spring in a bowl. You might find versions with guanciale instead of pancetta or maybe adding fava beans for more texture. Some like it creamy—almost like a risotto—while others prefer it brothy. And look, either way, this easy pasta recipe screams comfort, making the most of what’s at hand.

The combo of pasta with peas and pancetta is so so satisfying. Tender pasta, crispy pancetta, and fresh mint—can’t go wrong. No question. This dish quickly becomes a favorite for weeknight meals or big family get-togethers. And experimenting with different versions? That’s where the fun is. You’ll bring a bit of Roman family spirit to your table, for sure.

Whether you stick to the classic or try out new twists, it’s perfect for anyone who loves quick pasta dishes with a dash of Italian heritage. Plus, it is warm and cozy. I gotta say, you’re going to want to make this again and again. Seriously good. Just don’t be surprised if it becomes a staple in your kitchen too.

How to prepare Pasta with peas and pancetta

To prepare the pasta with peas and pancetta, first shell the fresh peas 1 and set them aside; you'll need about 2 1/4 cups (about 350 g) of shelled peas. Immerse the pods in a pot of slightly salted boiling water 2 and let simmer for 30 minutes 3. After this time, strain the broth and keep it warm.

Meanwhile, peel and finely chop the shallot 4. Add the shallot to a saucepan with the diced pancetta 5 and a drizzle of oil 6.

Sauté over medium heat for 3–4 minutes, until golden 7, then add 2 cups (about 300 g) of shelled peas 8. Moisten with a ladleful of the pod broth 9 and reduce the heat.

Meanwhile transfer the remaining 1/3 cup (about 50 g) of peas to a blender 10, add a ladleful of broth 11 and blend until you obtain a smooth purée 12.

Add the pea purée to the saucepan 13 and mix well. At this point add the pasta 14 and cook it, adding a ladleful of broth at a time 15.

Season with salt 16 and stir often 17. When the pasta is al dente and the texture is well bound and slightly brothy, turn off the heat 18.

Plate and finish with fresh mint 19 and a drizzle of extra-virgin olive oil 20. Your pasta with peas and pancetta is ready to be served hot 21!

Storage

It is recommended to eat the pasta with peas and pancetta immediately or to store it in the refrigerator for a maximum of one day.

Tip

The pod broth can be substituted with a Vegetable broth.

If you wish, you can finish the pasta with grated cheese such as pecorino.

Don't throw away the pods used for the broth: you can use them, for example, to make a velvety cream as in our recipe for Pasta with pea pods!

For the translation of some texts, artificial intelligence tools may have been used.

Pasta with peas and pancetta

PRESENTATION

How to prepare Pasta with peas and pancetta

Storage

Tip

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