Creamy Lemon Pasta with Peas & Pancetta

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Pasta with Peas & Pancetta is pretty nearly the perfect pasta recipe. It’s quick, easy, and is on the table in under 30 minutes. I make this recipe with pancetta but you could easily make it with bacon. Hungry for something the whole family will love? This pasta dish is it!

When life gets busy, I still crave a dinner that feels thoughtful, but to be honest, I don’t always want to spend an hour making it happen. That’s where Lemony Pasta with Peas & Pancetta comes in. It’s creamy but not heavy, bright with lemon, studded with sweet peas, and packed with crispy bites of pancetta. In other words, it’s a fast, flavorful, crowd-pleasing pasta that delivers way more than the sum of its parts.

This is the kind of dish I reach for when I want something satisfying and a little special, without dirtying every dish in the kitchen. And let’s be real: when you top anything with buttery toasted breadcrumbs mixed with pancetta, it instantly becomes a recipe worth repeating.

Whether you’re cooking for guests or just making Tuesday night feel a bit more golden, this pasta with peas and pancetta recipe is the pasta to pull out of your back pocket.

Ingredients

• Short pasta – Such as orecchiette, shells, or rigatoni.
• Pancetta – Bacon can be used as a substitute.
• Shallot – Or onion. I’ve used sweet onion and regular onion and they’re both delish.
• Garlic – Fresh garlic. Don’t even go near jarlic. It just doesn’t have enough flavor for this dish.
• Frozen peas
• Heavy cream – Or half-and-half for a lighter version.
• Lemon and Lemon juice
• Parmesan cheese – Shredded or grated, plus extra for serving.
• Salt and black pepper

For the Breadcrumb Topping:

• Panko breadcrumbs
• Salted butter

Optional Garnishes:

• Parsley or basil
• Lemon zest

How to make Creamy Lemon Pasta with Peas & Pancetta

Scroll down for the full recipe card with exact measurements and printable instructions.

Cook the pasta in well-salted water until just al dente. Drain and rinse briefly under cold water to stop the cooking, then set aside.

In a large skillet over medium heat, cook the pancetta for 4 to 5 minutes, stirring occasionally, until browned and crisp. Use a slotted spoon to transfer it to a paper towel-lined plate. Leave about 2 tablespoons of the rendered fat in the skillet and discard the rest.

Add the chopped shallot and garlic to the skillet and sauté for 1 to 2 minutes, until softened and fragrant.

Pour in the heavy cream, lemon zest, and lemon juice. Let the sauce simmer for 2 to 3 minutes, just until it begins to thicken slightly.

Add the cooked pasta, peas, and Parmesan cheese to the skillet. Toss until everything is evenly coated and the sauce is creamy.

Season with salt and freshly ground black pepper to taste.

In a small skillet over medium heat, melt the butter for the topping. Add the breadcrumbs and cook, stirring often, for 3 to 4 minutes until golden and toasted. Stir in the reserved pancetta.

Chef Jenn’s Tips

• Use pasta with nooks and crannies—like shells, radiatore, or orecchiette—to trap that silky lemon cream sauce.
• Don’t skip the breadcrumb topping. It adds crunch and salty richness that pulls the whole dish together.
• For even more brightness, stir in a bit of lemon juice right before serving.
• Grate your Parmesan fresh if you can—it melts better and adds deeper flavor than the pre-shredded kind.

Make It A Meal

Pasta with Peas & Pancetta is rich and satisfying on its own, but if you’re looking to round out the table, a crisp arugula salad with a lemon vinaigrette or a plate of roasted asparagus makes a perfect pairing. For a cozy night in, serve with warm bread and a glass of white wine.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or broth to revive the sauce. The breadcrumb topping is best fresh, but you can re-toast it briefly in a dry skillet if needed. Freezing is not recommended, as the cream sauce may separate.