Pea Pancetta Pasta
An easy but oh so flavorful weeknight pasta with peas and pancetta!
Calories 587kcal
Equipment
- 10-12 inch skillet
- medium to large pot
Ingredients
- 8 oz orecchiette pasta 1/2 lb
- 4 oz diced pancetta
- 8 oz frozen peas 1 1/2 cups
- 2 tablespoons salted butter
- 1/3 cup panko bread crumbs
- 3 cloves fresh garlic
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 cup chicken broth
- 1/2 cup reserved pasta water
- 1/3 cup Parmesan cheese shredded
- 1/8 teaspoon kosher salt
Instructions
- Heat a medium to large sized pot of salted water on stove over high to bring to a boil. This can take up to 10 minutes.
- After about 4-5 minutes, add butter to a skillet and heat over medium. Once mostly melted, add panko bread crumbs and garlic and onion powder. Mix in butter then spread out in an even layer to toast 30-60 seconds, then mix to continue to toast for another 30-60 seconds until bread crumbs begin to brown. Remove bread crumbs from pan and set aside.
- In the same pan, add pancetta to fry for about 6 minutes. By now your pasta water should be boiling, add the orecchiette pasta to water and set timer for 1 minute less than the cooking time on box / container instructs (most of the time orecchiette pasta takes about 9-12 minutes, 9 being the most al dente, so we find 10 minutes the right amount of cooking time so we boil it for 9 minutes).
- Add fresh garlic and cook with pancetta for another minute or two until pancetta is fully cooked (browned and crisped). Stir often to prevent garlic from burning.
- Once pancetta is done, spoon out a majority of the grease, but leave about a tablespoon left.
- Add peas and give a quick mix with the pancetta (and grease) then add the chicken stock and ladle out a 1/2 cup of pasta water from your pasta (that should be just about done by now), and add to the skillet. Add parsley, oregano, basil, and salt to skillet.
- Drain pasta (don't rinse!).
- Turn up heat to medium high and bring everything in the skillet to a gentle boil, then add pasta to the skillet and mix. Let the pasta finish cooking in the skillet for another 1 minute. Test for doneness.
- Once pasta is done, turn heat down to medium low and add Parmesan cheese. Mix well.
- Add 1/2 of the panko breadcrumbs and mix. Serve and add the remaining bread crumbs to the plates. Enjoy!
Notes
Servings 2-4, if kids or smaller eaters are included. This recipe is easily doubled, although keep in mind you may need a larger skillet, This can also be made in a Dutch oven.
Substitutions
Pasta - Use your favorites!
Panko Bread crumbs - You can also use a regular bread crumb.
Pancetta - You can also use bacon or ham, but this will alter cooking time.
Parmesan - Use another hard nutty cheese like Romano or Asiago.
Kosher Salt - Just a pinch, really. And if using regular table salt, a teeny pinch.
Cooking Times
To keep this to 25 minutes, you'll need to time your pasta cooking with the pancetta cooking. Start you water first and then when it's about halfway to boiling, start the panko bread crumbs and then pancetta. You'll want to start the pasta (if it's going to take about 9 minutes) a minute or so after the pancetta. Finish cooking the pasta in the pan.
Storage
Fridge - Store in fridge for up to 3 days.
Freezer - Store in freezer for up to 3 months. Reheat in a skillet to crisp the panko.
Nutrition
Calories: 587kcal | Carbohydrates: 48g | Protein: 25g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 10054mg | Potassium: 462mg | Fiber: 6g | Sugar: 12g | Vitamin A: 917IU | Vitamin C: 32mg | Calcium: 257mg | Iron: 3mg