There are so few dishes that can compete with a comforting bowl of pasta. It’s why pasta dinners are so popular in my home and in many others’. One pasta recipe that I make regularly is this simple pasta and peas with pancetta. Sounds indulgent, right? I keep it a bit on the lighter side with a secret sauce.
I love all sorts of pasta sauces, but if there is one I favor, it is agolio e olio. It is basically a sauce of garlic and extra virgin olive oil, the simplest of all Italian sauces. Agolio e olio is pretty much the base of my popular Mediterranean olive oil pasta. With that one, we do parsley and a few Mediterranean toppings like tomatoes, olives, artichokes, etc. The result is a must-try thing of beauty, in my opinion.
But this pasta and peas is another love of mine. Unlike other pasta and peas recipes that call for heavier, cream-based sauces, this is another great use of a wonderful and light olive oil based sauce. Because why not!
Why this pasta and peas recipe works?
In this bright pasta and peas recipe, we skip the heavier sauces again in favor of agolio e olio–garlic and olive oil (quality extra virgin olive oil makes all the difference.)
Not to worry, we build just enough of that “comfort factor” by using pancetta or bacon bits and a little bit of grated Parmesan cheese. Note, if you’re looking for more of a smokier flavor, you should opt for bacon bits over pancetta.
Perhaps the one surprising flavor maker in this peas and pasta recipe is Aleppo pepper.
Aleppo has become my secret weapon. Also known as Halaby pepper, Aleppo pepper is a milder pepper of fruity, tangy chili flakes. It very spicy, Aleppo still provides some heat, giving off sweetness akin to the best kind of sundried tomatoes. I’ve been experimenting more with it, and I think it’s perfect in pasta dishes like this pasta and peas.
What to serve with this pasta and peas?
For a lighter spring dinner, this pasta and peas is plenty for my family of four. We do often start with a salad like this avocado salad or balela salad. But if you’re looking to use it as a side dish, you can add pan-seared salmon; breaded chicken; or this Mediterranean grilled chicken.
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Simple Pasta with Peas and Pancetta
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: serves 6 1x
Description
Simple, bright, and flavor-packed pasta with peas and pancetta. Tossed in a garlic and olive oil sauce with fresh parsley and a little grated Parmesan cheese.
Ingredients
- 3/4 lb thin spaghetti (or pasta of your choice)
- Salt
- Private Reserve Greek extra virgin olive oil
- 4-oz cubed pancetta (you can use bacon cut into bits, if you like)
- 1 shallot, thinly sliced
- 2 cups frozen peas, thawed (or fresh peas)
- 8 large garlic cloves, minced
- Black pepper
- 2 tsp Aleppo pepper, divided
- 1 bunch parsley, chopped (2 to 3 cups packed chopped parsley)
- 1 lemon, zested and juiced
- Grated Parmesan cheese, to your liking
Instructions
- Cook pasta to al dante in plenty of salted boiling water, consult package for instructions. Be sure to add a splash of extra virgin olive oil to the cooking water. Reserve 1 cup of the pasta cooking water aside, then drain pasta (some of the starchy pasta water will serve as sauce later)
- Meanwhile, heat a large cast iron skillet over medium-high heat. Add pancetta (or bacon) and cook, tossing regularly, until fully cooked and browned. Remove pancetta onto a plate lined with paper towel to drain. Carefully dispose of most of the pancetta fat leaving just a hint (about 2 tsp) for flavoring.
- Set stove top to medium heat and return skillet to heat. To the little bit of pancetta fat, add 4 tbsp Private Reserve extra virgin olive oil. Heat until shimmering but not smoking, then add shallots, peas, salt, black pepper, and 1 tsp aleppo pepper. Raise heat to medium-high and cook for 5 minutes, tossing regularly. Add garlic and parsley and cook for another 3 mins, or until peas are fully cooked through.
- Now return cooked pancetta to skillet. Add cooked pasta and 3/4 cup of the reserved pasta water. Add the remaining 1 tsp aleppo pepper, lemon zest and lemon juice. Toss to combine.
- Add grated Parmesan cheese (you might stat with 3 to 4 tbsp and adjust as needed.) Test and adjust seasoning (salt and pepper) to your liking.
- Transfer pasta to serving bowls. Enjoy hot.
- This pasta makes a great next to something like this pan-seared salmon; breaded chicken; or this Mediterranean grilled chicken, for example. For a starter, try this avocado salad or this balela salad.
Notes
- Note: Because this pasta comes together quickly, it’s a good idea to work on salads etc. before you begin making the pasta.
- Recommended for this Recipe: Private Reserve Greek Extra Virgin Olive Oil. And from our All-Natural Spice Collection, Aleppo-Style pepper— a mild chili pepper with a sweet raisin-like undertone.
- SAVE! Try our Greek Extra Virgin Olive Oil Bundle, and our Ultimate Mediterranean Spice Bundle! Or create your own 6-pack or 3-pack from our all-natural or organic spice collections!
- Browse The Mediterranean Dish store for quality Mediterranean ingredients.
- Category: Entree
- Method: Stove Top
- Cuisine: Mediterranean
Keywords: Pasta with Peas, Peas and Pancetta, Pasta,
More Recipes to Try:
Vegetarian Lasagna Rolls with Zucchini
Herbed Couscous with Roasted Cauliflower
Egyptian-Style Potato Casserole
Asparagus with Mediterranean Salsa
Mediterranean Skillet Sea Bass with Garlic Bell Pepper Medley
Plan to try this soon. You mention adding tomatoes and other ingredients but they are not mentioned in the recipe. Are you using sun dried tomatoes or fresh and how are you adding these?
Hey Lisa, sorry for the confusion. That’s another pasta recipe I mention by way of reference here, but there are no tomatoes in this particular pasta and peas recipe. Here’s the other Mediterranean olive oil pasta I mentioned: https://www.themediterraneandish.com/mediterranean-olive-oil-pasta/
I have been making this recipe for years, it has been a favorite to family and guests. If I know a guest especially likes mushrooms I will add those. I am addicted to Aleppo chilies!! Only difference in recipes is the amount of sodium. When adding any high sodium meat, I never add salt!! I never have and that includes the pasta water. Then you add the salted pasta water to the sauce, PHEW!
As I now cook for me, an occasional guest, I only keep salt for rare baking. Everyone knows to bring their own but, over many years most salt is left home. They are amazed at the natural flavors they taste for the first time!!
Love your KOFTA kabobs!!raf
★★★★
Thanks so much for sharing, Roberta! As you indicated in your note, it’s really easy to adjust this recipe to your needs. Thanks so much for your kind note!
Amazingly had everything on hand except the Aleppo pepper. I substituted smoked paprika and crushed red pepper flakes. It was tasty…
★★★★★
Awesome, Jean! Thanks for sharing!
Wow! Really nice and simple. I would like to make this in my home and give you the feedback on it.
Thank you. Enjoy!
Making this this weekend! Just got some premium Greek olive oil and Aleppo pepper. Can’t wait!
Awesome, Beth! Can’t wait to hear!
It was SO GOOD!!!! Thanks for this fabulous recipe!
What a beautiful bowl of spaghetti – the simplest pasta dishes are always the tasties and most authentic, and yours looks just the ticket. Beautiful photographs too!
★★★★★
I so agree, Kate! Simple is best. Thanks!
Simple and delicious pasta recipe for spring/summer. gorgeous pictures!
Thank you, Jagruti!
Pasta + pancetta is just the most gorgeous combo in the world right? Your version looks so delicious!!
Thanks, Chris! Hope you give this version a try
This is so easy to make especially for a summer night when you don’t want to be spending so long in a hot kitchen. I bet the pancetta adds a nice flavor to this as well.
★★★★★
Totally! A quick and easy meal!
this pasta has me literally drooling! What a fantastic recipe!!
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Thanks, Camila! It tastes even better than it looks!