Creamy Pancetta and Pea Pasta
A rich, addictive creamy pea and pancetta pasta, freshened up with lemon — an easy weeknight meal.
Ingredients
- 440g dried pasta
- 2 tbsp olive oil
- 240g pancetta, cut into small cubes
- 6 garlic cloves, finely chopped
- 240g frozen peas
- 360ml double cream
- 100g parmesan, finely grated, plus extra to serve
- 1 tsp freshly cracked black pepper
- 2 tbsp fresh lemon juice, plus zest to serve
- Salt, to taste
- 80g rocket (optional)
Instructions
- Cook the pasta in a pot of well salted boiling water according to packet instructions, undercooking by a minute so it can finish in the sauce. Reserve a cup of pasta water towards the end of cooking.
- Fry the pancetta in a large skillet in the olive oil over a medium heat until golden, 5-6 minutes.
- Add the garlic and let it sizzle for 30 seconds, moving it around so it doesn’t burn.
- Add the frozen peas and toss for another 30 seconds.
- Add the cream and bring to a very gentle simmer — it should never bubble or boil aggressively.
- Add the parmesan in 2-3 lots, stirring and letting it melt in between each addition.
- Add the pepper and lemon juice and mix in quickly.
- Add the pasta with a splash of pasta water and mix. Let it all gently bubble away for a minute or two to thicken — it will thicken further off the heat.
- Season to taste with salt and pepper. Add more pasta water if you need to loosen.
- Finish with the rocket, if using.
- Serve between bowls, topping with extra parmesan and grated lemon zest.