Pea & Pancetta Pasta
Main | 12 minutes | Serves 2
My Italian mother-in-law would never use frozen peas… until she tasted this. Pea & Pancetta Pasta is proof that weeknight magic can happen in 12 minutes flat. Cabera baby peas stay emerald green and burst like springtime on your tongue, while crispy pancetta and a whisper of cream create a silky sauce that clings to every pasta curl. No fancy techniques, no guilt—just pure, cozy deliciousness.
Cabera peas are flash-frozen at peak ripeness, locking in sweetness and color that outshines “fresh” supermarket pods. Paired with pancetta’s salty crunch and a creamy finish, this is the kind of dish that makes Nonna raise an eyebrow… then ask for seconds.
Ingredients (Serves 2)
300 g Cabera Frozen Baby Peas – Straight from freezer; no thawing needed.
70 g Diced Pancetta – Pre-cut saves time; guanciale works too if you’re extra.
200 g Pasta – Short shapes like rigatoni, fusilli, or conchiglie; nooks = sauce traps.
30 ml Heavy Cream – Just enough for silkiness; half-and-half in a pinch.
Parmesan – Freshly grated, for serving (about 20–30 g).
Optional Nonna flex: Black pepper, chili flakes, or a garlic clove smashed and removed.
Step-by-Step Instructions
Step 1: Boil the Pasta (The Timing Anchor – 8–10 Minutes)
Bring a pot of heavily salted water to a rolling boil (taste it—it should be seawater-level).
Add 200 g pasta and cook 1 minute less than package directions (al dente = sauce’s best friend).
Reserve 125 ml pasta water before draining. This is your sauce MVP.
Sync hack: Start Step 2 when pasta has 5 minutes left.
Step 2: Crisp the Pancetta (The Flavor Base – 3 Minutes)
While pasta cooks:
In a large skillet over medium heat, add 70 g diced pancetta (no oil needed—it’ll render its own fat).
Cook 3 minutes, stirring occasionally, until golden and crispy. Your kitchen will smell like heaven.
Fat is flavor: Don’t drain it—spoon out excess only if it’s pooling.
Step 3: Peas, Cream & Marry (The 5-Minute Finish)
Toss 300 g frozen Cabera peas straight into the pancetta pan. They’ll thaw and turn vivid green in 4 minutes, stirring once.
Pour in 30 ml cream + a splash of reserved pasta water (start with 60 ml). Simmer 1 minute—sauce will thicken and coat.
Add drained pasta. Toss vigorously off heat. Add more pasta water if needed for silky gloss.
Taste & adjust: Salt (pancetta is salty), pepper, and a Parmesan snowball.
Serve It Up: Nonna Would Approve
Pile into warm bowls. Shower with freshly grated Parmesan—the more, the merrier. Serve with crusty bread to swipe every drop or a peppery arugula salad if you’re feeling virtuous.
Total time? 12 minutes. From freezer to mamma mia.
Pro tip: This scales effortlessly—double it for 4, or keep it date-night cozy for 2.
