Pancetta & Pea Pasta

Ingredients

• 8 oz pancetta, diced (or bacon)
• 1/2 large onion, medium dice
• 3 cloves garlic, minced
• 1 lb frozen peas
• 4 cups chicken stock
• 1 lb ditalini pasta
• 1 big handful fresh basil (about 1 loosely packed cup)
• 1 cup freshly grated Parmesan, plus more for serving
• Zest of 1 lemon, plus a squeeze of fresh lemon juice
• Freshly cracked black pepper, to taste
• Optional: splash of dry white wine (2–3 Tbsp)

Steps

1. Crisp the pancetta (5–7 minutes):
2. Add pancetta to a cold large pot or deep skillet. Turn heat to medium and cook until browned and crispy, stirring occasionally.
3. Remove pancetta:
4. Using a slotted spoon, transfer the crispy pancetta to a paper towel–lined plate. Leave the rendered fat in the pot.
5. Sauté aromatics (3–4 minutes):
6. Add diced onion to the pancetta fat and cook until softened and translucent. Add garlic and cook for 30–60 seconds, until fragrant.
7. Add peas and stock (2 minutes):
8. Stir in the frozen peas and pour in the 4 cups chicken stock. Bring to a gentle boil.
9. Simmer briefly (3–5 minutes):
10. Let the peas cook and flavors meld.
11. Remove half the peas to blend (1 minute):
12. Using a slotted spoon, remove about half of the peas and transfer them (with a little of the cooking liquid) to a blender or use an immersion blender in a separate container.
13. Blend the pea sauce (1–2 minutes):
14. Add the fresh basil to the reserved peas and blend until smooth and creamy. This becomes your sauce base.
15. Cook the pasta (10–12 minutes):
16. Add the ditalini directly to the pot with the remaining whole peas and stock. Simmer, stirring frequently, until the pasta is tender and most of the liquid is absorbed. Leave it slightly loose.
17. Optional white wine finish (last 2–3 minutes):
18. During the final few minutes of simmering, stir in a small splash of dry white wine and let it cook down.
19. Add blended pea sauce and pancetta (1–2 minutes):
20. Stir the blended pea-basil sauce into the pasta along with the crispy pancetta. Mix until creamy and evenly combined.
21. Finish with Parmesan (1–2 minutes):
22. Reduce heat to low and stir in the grated Parmesan until melted and glossy.
23. Garnish and serve:
24. Finish with fresh lemon zest, a squeeze of lemon juice, and freshly cracked black pepper.
25. Serve immediately with extra Parmesan on top.

Cook History