When a meal is this quick and easy but still delivers major flavour, it’s hard not to fall in love. This creamy fettuccini with crispy pancetta, fresh veggies, and a light lemon garlic sauce is the kind of recipe that feels fancy without being fussy. Whether you're looking for a weeknight dinner or something to impress your guests, this pasta with pancetta and peas has you covered. Simple ingredients, minimal effort, and maximum deliciousness—what more could you ask for?
Table of contents
Ingredients for Pancetta with peas and pasta
- Fettuccini
- Snow peas (or frozen peas)
- Pancetta
- Olive oil
- Garlic
- Cherry tomatoes
- Baby spinach
- Basil leaves
- Feta
- Heavy cream
- Lemon
- Salt & pepper
How to Make This Pasta with Pancetta and Peas
Time needed: 30 minutes
- Cook the fettuccini
Start by cooking the pasta according to the packet instructions. Don’t forget to reserve ¼ cup of the pasta water before draining. Set the pasta aside and keep it warm.
- Blanch the peas
If you’re using snow peas, place them in a heatproof bowl, cover with boiling water, and let them sit until bright green and tender. Then drain and refresh them under cold water. (If using frozen peas, simply add them in Step 4.)
- Crisp up the pancetta
Heat olive oil in a large frying pan over medium heat. Add the pancetta and cook for about 3 minutes until crispy. Remove and set aside, but don’t wipe out the pan—we want all that flavour for your pasta pancetta and peas combo.
- Sauté the veggies
In the same pan, add garlic and cherry tomatoes. Cook for 2 minutes until fragrant and the tomatoes soften. Add your peas (snow or frozen).
- Make it creamy
Pour in the heavy cream, lemon juice, and zest. Let the sauce simmer for a couple of minutes until it thickens slightly. Then add then baby spinach, stirring until the spinach wilts.
- Bring it all together
Toss the pasta into the pan, stirring to coat it in the creamy sauce. Use the reserved pasta water to loosen the sauce if needed. Finally, fold in the crispy pancetta and torn basil.
- Finish it off
Crumble feta over the top, season with salt and pepper, and serve immediately!
Tips for Perfect Pasta Pancetta and Peas
- Keep an eye on the pancetta:
It cooks quickly, so make sure you don’t overdo it. You want it crispy, not burnt. - Don’t skimp on the lemon zest:
If you’re after that fresh zing, the zest really adds a punch of flavour that brightens up the cream sauce. - Use pasta water wisely:
Adding it a little at a time helps create a silky sauce, so don’t dump it all in at once. - Frozen peas instead of snow peas?:
No problem! Just toss them directly into the pan with the spinach and tomatoes, and they’ll warm up perfectly.
FAQ
Absolutely! Bacon is a great alternative for this pancetta peas pasta recipe. It’ll be a bit smokier but just as delicious.
No worries—swap it out with a teaspoon of dried basil or even parsley for a different twist. It still adds that herby touch to your pasta with pancetta and peas.
The whole recipe comes together in about 30 minutes from start to finish. Perfect for a busy weeknight pasta peas pancetta meal!
I recommend making it fresh for the best flavour and texture, but you can prep the ingredients in advance (chopping, cooking the pancetta) to save time.
Variations on Pasta Pancetta Peas
- Add protein:
Grilled chicken or shrimp would make this pasta peas and pancetta dish even heartier if you're looking for more protein. - Go vegetarian:
Omit the pancetta entirely and amp up the veggies! Add more spinach or try roasted red peppers or zucchini for a twist. - Try a different cheese:
Feta adds a lovely saltiness, but goat cheese or ricotta would also be creamy and delicious. - Spice it up:
Add a pinch of red pepper flakes for a little heat in your pasta pancetta peas recipe.
Recipe
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Pancetta Snow Peas with Fettuccini Pasta
- Total Time: 30 minutes
- Yield: 4 1x
Description
This creamy pasta pancetta peas recipe is a winner every time. Whether you’re serving it up for a weeknight dinner or a weekend gathering, the flavours are simple, fresh, and totally irresistible. Plus, the crispy pancetta and light lemon cream sauce just make it feel a little extra special. Give it a try, and I’m pretty sure it’ll become a new favourite in your kitchen too!
Ingredients
- 320g Fettuccini
- 160g Snow peas, trimmed (note 1)
- 200g Pancetta, chopped
- 2 tbsp Olive oil
- 2 cloves Garlic, peeled and crushed
- 250g Cherry tomatoes, halved
- 140g Baby spinach
- ½ cup Basil leaves, torn
- 100g Feta, crumbled
- ½ cup Heavy cream
- 1 tbsp Lemon juice
- 1 tsp Lemon zest
- Salt & pepper, to taste
Instructions
Cook pasta:
- Prepare the fettuccini according to packet instructions. Drain, reserving ¼ cup of the cooking water, and keep pasta warm.
Prep peas:
- Place snow peas in a heatproof bowl and cover with boiling water. Let them sit until bright green and tender, then drain and refresh under cold water. Set aside.
Cook pancetta:
- Heat olive oil in a large frying pan over medium heat. Add pancetta and cook for 3 minutes or until crispy. Remove and set aside.
Sauté veggies:
- In the same pan, add garlic and cherry tomatoes. Cook for 2 minutes until fragrant and tomatoes are softened. Add the snow peas.
Make the sauce:
- Pour in the cream, lemon juice, and zest. Simmer for 2-3 minutes until the sauce thickens slightly.
Add Spinach:
- Add the baby spinach, stirring until the spinach wilts.
Combine:
- Add the cooked pasta to the pan, tossing to coat in the sauce. Use the reserved pasta water to loosen if needed. Stir in the crispy pancetta and basil leaves.
Serve:
- Top with crumbled feta, season with salt and pepper, and serve immediately.
Enjoy!
Notes
- If you don't have snow peas, simply substitute them with 1 cup of frozen peas, adding them to the pan at the same time you would have added the snow peas, and heat through.
- Prep Time: 10
- Cook Time: 20
- Category: Quick and easy
- Method: Stove top
- Cuisine: Italian
If you like this recipe, try our Risotto with peas and bacon or this delicious Pancetta with nicoise salad
Not in the mood to cook? Here are a few of my favourite Italian spots on the famous Lygon Street and the surrounding area in Melbourne.
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