Salty pancetta is crisped up and tossed together with green peas and shells in a creamy sauce. This Pancetta and Pea Pasta comes together in about 15 minutes with just a few ingredients making this a perfect weeknight dinner.
Creamy Shells with Pancetta and Peas
On super busy nights pasta dishes are often the simplest to put together, and this Pancetta and Pea Pasta is no exception. Plus, it's pasta with pancetta and a creamy sauce...what's not to love? The macaroni shells enhance this dish because they cup the pancetta and peas making each forkful of pasta the perfect bite. My son Joaquin loves this because he says the peas--which are a little bit sweet--pair perfectly together with the salty pancetta. I have to say that was a proud moment for this professional cooking mama because I couldn't agree more.
This dinner takes about 15 minutes to put together and uses 7 ingredients that you likely already have at home, aside from the pancetta. And of course, this dish is pretty amenable to substitutions (see below), making it a great recipe to keep on hand.
So let's get to making it! The text below offers some tips for making it, or you can scroll down to the bottom for the complete recipe.
Ingredients and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, feel free to leave a comment below.
- medium shell pasta (use any pasta that you want here, though the shells are fun for holding the pancetta and peas)
- pancetta (you can easily swap this out with bacon or ham or even omit it, though you'll lose a bit of flavor so I recommend increasing the garlic and adding salt)
- garlic
- half and half (or a combination of cream and milk)
- butter
- grated parmesan cheese
- frozen petite peas (petite peas are really sweet, which is great in this dish, but regular green peas are fine too!)
Overview of Steps to Make It
This is an overview of the steps and some explanation behind why the recipe calls for each of them. If you are looking for the full recipe, keep scrolling!
While this isn't a one-pot dish (we sure do love those!) this is a delightfully easy dinner to make. Here is an overview of the steps needed to make this Pancetta and Pea Pasta:
- Cook the pasta and peas together (adding the peas at the end of the boil), and then drain
- Cook the pancetta and briefly boil down the half and half to create a velvety creamy sauce.
- Combine the shells and peas into the pancetta cream sauce, and toss together.
Key Tips for Making It
Just a few notes to make sure this recipe goes smoothly for you:
- Add the peas just before the pasta is done (about 1 minute) that way you don't overcook them
- Make sure to slowly add the parmesan cheese in, and if it looks curdled, that means it isn't melted all the way and combined well. You can turn the heat on low to assist in heating it until it's creamy.
- Don't add salt until the very end. Because of the salted pasta water and the salty pancetta, you likely won't need to add salt to this dish at all. But if you do, add it in at the end after you've tasted it.
- Add in pasta water a little at a time. Though keep in mind that as the dish sits, the creamy sauce gets thicker and thicker so you may want to add in just a splash more than what you think you need, that way it doesn't thicken too much.
Information about Leftovers
This pasta dish reheats nicely. It should keep for 1 to 2 days in the refrigerator. I can't recommend freezing this.
To reheat you can heat it in an oven-safe container. I love using these Glass Pyrex Containers because they double as storage and baking dishes. Or, you can reheat briefly in the microwave until warmed through. It's best to add a few tablespoons of water to the dish when you are reheating it.
Watch it: Pancetta and Pea Pasta Video
Other Pasta Recipes
Making the recipe? Be sure to leave a comment with a star review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
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Pancetta and Pea Pasta
- Prep Time: 00:02
- Cook Time: 00:15
- Total Time: 17 minutes
- Yield: Serves 4-6 1x
- Category: Dinner
Description
Salty pancetta is crisped up and tossed together with green peas and shells in a creamy sauce. This Pancetta and Pea Pasta comes together in about 15 minutes with just a few ingredients making this a perfect weeknight dinner.
Ingredients
- 16 ounces medium pasta shells
- 8 ounces pancetta, diced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1-½ cups half and half (or ¾ cup cream and ¾ cup milk)
- 1-½ cups frozen petite peas (about 8 ounces)
- ½ cup to 1 cup reserved pasta water
- ½ cup parmesan cheese
- Pinch of salt and pepper, to taste
- Fresh basil, for serving (optional)
Instructions
- Fill a large pot with water and a big pinch of salt. Bring it to a boil over high heat. Once boiling, add pasta and set the timer to cook the pasta according to package instructions. With one minute of pasta cook time remaining, add the frozen peas. Check the pasta to ensure it’s cooked to your desired tenderness. Set aside 1 cup of pasta water. Drain the pasta and peas once done and return them to the large pot.
- Meanwhile, heat a large saute pan over medium heat. Once hot, add pancetta and cook until crispy. If needed, you can add a splash of oil to help it crisp up, but you shouldn’t need it. Drain any excess rendered fat from the saute pan.
- Add the garlic and butter to the pancetta and cook for 1 minute, then whisk in the half and half and cook with a rapid simmer, about 3 minutes. Stir in the parmesan cheese a little a time, and cook until melted. Shut off the heat.
- Add the cooked pasta shells and peas with ½ cup of the reserved pasta water. Taste and adjust seasoning, adding salt, pepper, and pasta water as necessary. Sprinkle with additional parmesan cheese and basil, if desired.
- Serve immediately.
Notes
Don't add salt until the very end. Because of the salted pasta water and the salty pancetta, you likely won't need to add salt to this dish at all. But if you do, add it in at the end after you've tasted it.
Use any pasta that you want here, though the shells are fun for holding the pancetta and peas.
Look for pre-sliced pancetta at the store and save yourself the time of dicing it up.
Pancetta can be swapped out with bacon or ham or you can even omit it. Though you'll lose a bit of flavor so I recommend increasing the garlic and adding salt.
Keywords: Pancetta and Pea Pasta
Alyssa
This was super easy to make and the flavors are delicious! Next time I make it I need to make sure I turn the heat off once the parm is mixed in. I think leaving it on caused the sauce to break a bit - things got a little curdled looking! But luckily everything tasted great and my 4 year old son loved the ham and pea "boats" (shells with ham and peas nestled inside) - made eating super fun!
★★★★★
Kelli Avila
So glad you enjoyed it! If you try it again, leave the heat on low until that curdled look goes away. The parm needs to melt in. In my experience, it looks curdled until all the parm has melted!