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Creamy Pancetta and Pea Pasta

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4.9 from 15 reviews


A rich an addictive creamy pea and pancetta pasta. Freshened up with fresh lemon and rocket for an easy weeknight meal.


220g dried pasta, I used fusilli

1 tbsp olive oil

120g pancetta, cut into small cubes

3 cloves garlic, finely chopped

120g frozen peas (about 3/4 cup)

3/4 cup cream

1/4 - 1/2 tsp freshly cracked black pepper

1 tbsp fresh lemon juice

65g parmesan, finely grated

1 cup packed rocket, more if you like!

Salt and pepper to taste

Extra parmesan to serve


  1. Cook your pasta in a pot of well salted boiling water according to packet instructions. I tend to undercook dried pasta by a minute so it remains al dente and can finish cooking in the sauce. Reserve a cup of pasta water towards the end of the cooking.
  2. Fry the pancetta in the olive oil over a medium heat until golden 5 - 6 mins.
  3. Add the garlic and let it sizzle for 30 seconds. Moving it around so it doesn't burn.
  4. Add the frozen peas and toss for another 30 seconds.
  5. Add the cream and bring to a gentle simmer. Lower the heat if you need, it should never bubble/boil aggressively.
  6. Add the pepper and lemon juice.
  7. Add the parmesan in three lots, stirring and letting it melt in between each addition.
  8. Add the pasta and toss then add 1/4 cup pasta water. Let it all gently bubble away for a minute or two to thicken.
  9. Season to taste with salt and pepper. You shouldn't need to add much, if any salt. Add more pasta water if you need to loosen.
  10. Add half of the rocket and toss.
  11. Serve between bowls, topping with the rest of the rocket and extra parmesan.


  • Timing is always tricky but you'll get the hang of it the more you make it! My pasta took 7 minutes to cook so I started the sauce slightly before putting the pasta in the water. I like to time it so I can add the pasta straight from the water to the sauce.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Meat Sauces
  • Method: Stovetop
  • Cuisine: Italian inspired