Peas and Pancetta Campanelle Pasta

8 servings
35 min

A simple, yet delicious meal. No doubt, you will have the majority of the ingredients at home.

Frozen peas. Check.

Pancetta. check. However, it is questionable in some kitchens. Bacon totally works in place of pancetta.

Parmesan cheese. Check.

Requires a little bit more ingredients that are staple ingredients to have.

I love this recipe so much, it is very much kid friendly as well. My nieces and nephews love this pasta dish.

I'll even serve chicken or add veggies to this bowl of pasta for a heartier dinner.

This would make a great side or main dish for a dinner party or celebrating the holidays.

You just can't go wrong with pancetta and peas. You'll be sure to love this one.

I hope you enjoy!

Peas and Pancetta Campanelle Pasta
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 1 lb campanelle pasta or any kind of short shaped pasta
  • 3 garlic cloves, minced 
  • 1 shallot, sliced or quarter purple or sweet onion
  • 4 oz package pancetta, 1 cup
  • 1 cup frozen or fresh peas
  • ½ cup chicken stock
  • ½ cup heavy cream
  • 1 cup grated parmesan 
  • 2 tbsp butter
  • Salt and pepper
Bring a large pot of water to boil, salt the water generously. Pour the pasta and boil until al dente. Reserve about a cup of the starchy pasta water. Drain pasta and set aside. 
Preheat a large wide skillet to medium low, add the pancetta. Cook the pancetta for about 8-10 minutes, stir continuously to prevent it from burning. Once it's brown and crispy, remove onto a plate.
In the same skillet, add the shallots, garlic and butter. Cook until softened and fragrant for about 3- 5 minutes. Sprinkle a pinch of salt and pepper. 
Pour the chicken stock and once it comes to a simmer, add in the cream and stir for about 3 minutes. Sprinkle about ¾ cup of the parmesan cheese, reserve the rest for garnishing. Add the pasta, cooked pancetta and peas. Toss until pasta is completely coated. 
Lulu | lulusloveforfood
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