Can I use bacon instead of pancetta?

Absolutely! Bacon is a great alternative for this pancetta peas pasta recipe. It’ll be a bit smokier but just as delicious.

What if I don’t have fresh basil?

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.

How long does it take to make this dish?

The whole recipe comes together in about 30 minutes from start to finish. Perfect for a busy weeknight pasta peas pancetta meal!

Can I make this dish ahead of time?

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.

Pancetta Peas Pasta with a Creamy Lemon Garlic Sauce

Name: Pancetta Snow Peas with Fettuccini Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
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

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

Scale

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
1/2 cup Basil leaves, torn
100g Feta, crumbled
1/2 cup Heavy cream
1 tbsp Lemon juice
1 tsp Lemon zest
Salt & pepper, to taste

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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