clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Simple Pasta with Peas and Pancetta | The Mediterranean Dish. Super bright and flavor-packed pasta. Pasta with peas in a light garlic and olive oil sauce. Pancetta or bacon, fresh herbs, and lemon zest add a lot of flavor. Recipe from #pasta #pastarecipe #spaghetti #peas #mediterraneandiet #mediterraneanrecipes #Italian #Italianfood #Italianrecipes #springrecipe #pastarecipe #oliveoilrecipe

Simple Pasta with Peas and Pancetta

  • Author: The Mediterranean Dish
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: serves 6 1x


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.



  • 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


  1. 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)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer pasta to serving bowls. Enjoy hot.
  7. This pasta makes a great next to something like this pan-seared salmonbreaded chicken; or this Mediterranean grilled chicken, for example. For a starter, try this avocado salad or this balela salad.


  • Category: Entree
  • Method: Stove Top
  • Cuisine: Mediterranean

Keywords: Pasta with Peas, Peas and Pancetta, Pasta,

Get a FREE e-Cookbook by subscribing!

Thanks for subscribing! Please check your email to confirm your subscription!

Get started today on the world's healthiest Diet!!

Want a FREE e-Cookbook?

A top down image of an array of vegetables on a table
The Mediterranean Dish

By subscribing for FREE, you will receive a weekly meal plan, plus new recipes! 

And as a thank you, I will give you a FREE copy of my e-Cookbook to get started!

The Mediterranean Dish logo

Thank you for subscribing!

Check your email to confirm your subscription!

The Mediterranean Dish logo