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
Directions
- Cook the pasta in salted water until just al dente. Drain and cool it with cold tap water to stop the cooking. Set it aside.
- Cook the pancetta in a large skillet over medium heat for 4 to 5 minutes, stirring occasionally, until browned and crisp.
- Transfer the pancetta to a paper towel-lined plate using a slotted spoon. Remove all but 2 tablespoons of the rendered fat in the skillet.
- 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. Simmer the sauce for 2 to 3 minutes, just until it begins to thicken.
- Add the drained pasta, peas and Parmesan cheese to the skillet. Toss everything together until creamy and fully coated.
- Season to taste with salt and freshly ground black pepper.
- Melt the butter for the topping in a small skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, for 3 to 4 minutes until golden brown.
- Mix the toasted crumbs with the reserved pancetta.
- Serve the pasta hot, generously topped with the pancetta-breadcrumb mixture and a sprinkle of fresh herbs or extra lemon zest if you’d like.
Step-by-Step Process
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.
Recommended
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.
Creamy Lemon Pasta with Peas & Pancetta
Ingredients
- 12 ounces dry short pasta like penne or bow ties
- 4 ounces pancetta diced
- 1 shallot finely chopped
- 2 cloves garlic minced
- 1 cup frozen peas
- 1 cup heavy cream
- 1 tablespoon zest of lemon
- 2 tablespoons fresh lemon juice
- ¼ cup Parmesan cheese grated
- salt and black pepper to taste
Buttered Crumb Topping
- ¾ cup Panko bread crumbs
- 2 tablespoons salted butter
- reserved pancetta cooked
Optional Garnish
- parsley or basil; chopped
- lemon zest
Instructions
- Cook the pasta in salted water until just al dente. Drain and cool it with cold tap water to stop the cooking. Set it aside.
- Cook the pancetta in a large skillet over medium heat for 4 to 5 minutes, stirring occasionally, until browned and crisp.
- Transfer the pancetta to a paper towel-lined plate using a slotted spoon. Remove all but 2 tablespoons of the rendered fat in the skillet.
- 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. Simmer the sauce for 2 to 3 minutes, just until it begins to thicken.
- Add the drained pasta, peas and Parmesan cheese to the skillet. Toss everything together until creamy and fully coated.
- Season to taste with salt and freshly ground black pepper.
- Melt the butter for the topping in a small skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, for 3 to 4 minutes until golden brown.
- Mix the toasted crumbs with the reserved pancetta.
- Serve the pasta hot, generously topped with the pancetta-breadcrumb mixture and a sprinkle of fresh herbs or extra lemon zest if you'd like.
Notes
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.