Creamy Lemon Pasta with Peas & Pancetta
Creamy Lemon Pasta with Peas & Pancetta is a bright, flavorful dish that combines salty pancetta, sweet peas, and a light lemony sauce. Finished with a sprinkle of Parmesan, this dish is perfectly balanced and easy to prepare—great for spring dinners, weeknights, or entertaining with ease.
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.
Nutrition
Serving: 1.5cupsCalories: 794kcalCarbohydrates: 81gProtein: 22gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 105mgSodium: 439mgPotassium: 457mgFiber: 6gSugar: 8gVitamin A: 1388IUVitamin C: 21mgCalcium: 171mgIron: 3mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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