Pancetta Pasta and Peas in Cream Sauce


  • 1 pound pasta (I like the small pasta shells, it hold sauce and peas really well)2c567aa3f19c7795aa8f5f9df62d17f3
  • 1 T olive oil
  • ½ pound Pancetta (I cubed mine, but I think I prefer the thinner sliced Pancetta, cut into ribbons)
  • 1 clove garlic, diced fine
  • 4 T butter
  • 1 small onion, chopped fine
  • 2 T chicken stock or white wine (I’ve tried both and prefer the chicken stock)
  • 1 cup heavy cream (you can use light cream)
  • 2 cups of frozen peas (thawed)
  • ¼ cup grated Parmesan cheese


  1. Boil pasta, add salt and cook until al dente. Drain and set aside.
  2. In pan, heat olive oil and garlic on low, don’t burn the garlic!!
  3. Add Pancetta and cook until it is brown, set aside in dish.
  4. In same pan, melt butter and add onions cook until soft.
  5. Add chicken stock, salt and pepper and Pancetta and cook for about 2 more minutes.
  6. Add the cream and simmer until sauce thickens.
  7. Add in the pasta, and coat with sauce.
  8. Add peas and Parmesan cheese and serve.