Garlic pasta with pancetta and peas makes a delicious dish, and it’s easy enough to prepare and cook any night of the week. The pancetta and garlic can even be prepared ahead of time, giving you a shortcut if your day is particularly busy. Cover and refrigerate the pan of cooked pancetta and garlic until you’re ready to finish the dish with the pasta and remaining ingredients. It couldn’t be easier, and it will please even the pickiest eaters!
I like to use regular spaghetti in the dish, but it’s great with bucatini or thin spaghetti as well. Or use fettuccine or another type of long pasta. Dried pasta is recommended—it may be cooked al dente, which gives it better structure that holds up better than fresh pasta.
Pancetta or Guanciale
Guanciale would be my first choice, but it is really difficult to find locally. Instead of guanciale (cured pork cheek), I used the more accessible pancetta and added an extra tablespoon of olive oil. If you use guanciale, reduce the olive oil to 1 or 2 tablespoons. If you have a hard time finding either one of them, use diced ham or bacon in the dish.
Pecorino Romano is sheep’s milk cheese with a slightly stronger flavor when compared to Parmesan. It’s also saltier. Feel free to use Parmesan cheese, Parmigiano-Reggiano, or use Grana Padano, which is a bit milder than Parmesan cheese.
What to Serve With Garlic Pasta With Pancetta and Peas
Serve the spaghetti with your favorite garlic bread or focaccia and a salad. It’s satisfying enough to be the main dish, but it can be a side dish as well. Serve the spaghetti alongside these Italian sausages, chicken, or this Instant Pot chicken with sundried tomatoes.
You might also enjoy this roasted garlic pasta. Or try this fabulous cacio e pepe.
PrintGarlic Pasta With Pancetta and Peas
Peas and pancetta make a delicious combination when added to garlicky pasta. A bit of pecorino Romano or Parmesan cheese adds to the amazing flavor in this spaghetti dish!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Pasta, Easy Meals, Pork, Peas
Ingredients
- 8 ounces spaghetti
- 2 teaspoons salt for the cooking water plus more to taste, as needed
- 3 tablespoons olive oil
- 4 ounces pancetta
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 ounce grated pecorino romano cheese, plus more for serving
- 1/4 to 1/2 cup pasta cooking water
- 3/4 cup steamed peas
- 2 teaspoons chopped parsley, for garnish, optional
Instructions
- Fill a large pot with about 3 quarts of water and add 2 teaspoons of salt. Place it over high heat.
- Heat the olive oil in a large, deep skillet or sauté pan over medium-low heat. When the oil is hot, add the pancetta to the pan and cook for about 8 minutes, until lightly browned and most of the fat is rendered. Add the garlic and both peppers and continue cooking until the garlic is softened and lightly browned.
- Cook the spaghetti to al dente, following the package directions.
- Reserve about 1/3 cup of the pasta cooking water and drain the spaghetti.
- Transfer the spaghetti to the skillet with the pancetta and stir to coat with the oil. Add the cheese and a few tablespoons of the pasta water and continue stirring and tossing. Add the peas and combine thoroughly. Taste and adjust the seasonings with more salt, if needed.
- Serve the pasta with extra grated cheese and a light sprinkle of parsley.
