This post may contain affiliate links. Please read our disclosure policy.
Springtime Pancetta and Pea Pasta (One Pan) 🍝
Every spring, as soon as it warms up enough to crack the windows here in Chicago, I start craving something green and bright on the table, and this is it. Pancetta crisps up first, then asparagus, peas, and little pasta shells simmer right in the sauce until creamy, finished with parmesan and a good squeeze of lemon. It is fast and light and tastes like spring finally showing up, and it only takes one pan to get there. Buon appetito!
Servings: 6 servings
Calories: 387kcal
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 4 oz pancetta diced/cubed
- 2 tbsp olive oil
- 1/4 white/yellow onion thinly sliced
- 1 cup asparagus chopped
- 1 cup frozen peas
- 2 garlic cloves minced
- 4 tbsp butter divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chicken bouillon powder
- 2 cups chicken broth
- 1 cup whole milk or heavy cream room temp
- 2 cups small pasta shells or any small pasta
- 1 cup parmesan cheese shredded
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- In a large, deep pan, heat the olive oil on medium heat. Add the pancetta and cook until somewhat crispy (about 5 minutes). Add the sliced onion with a sprinkle of salt and pepper and cook for 3 minutes. Add the asparagus and cook another 3 minutes, then add the peas and garlic and cook for 1 more minute. Remove from the pan and set aside.
- In the same pan, add 3 tbsp butter on medium heat and melt. Add the garlic powder, onion powder and chicken bouillon and stir constantly until the butter begins to foam.
- Add the chicken broth and milk and bring to a boil. Once boiling, add the pasta shells and reduce to medium heat. Cook for 8-10 minutes, mixing occasionally to prevent sticking, until pasta is tender and most of the liquid is absorbed.
- Turn off the heat and mix in the cooked pancetta, asparagus and peas. Add 1 tbsp butter, the parmesan cheese and lemon juice and stir to combine. Taste for salt and enjoy!
Nutrition
Calories: 387kcal | Carbohydrates: 24g | Protein: 15g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 802mg | Potassium: 304mg | Fiber: 3g | Sugar: 5g | Vitamin A: 792IU | Vitamin C: 14mg | Calcium: 274mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Render the pancetta until crisp first, then build everything in the rendered fat.
- Add the milk or cream at room temperature so it does not break in the hot pan.
- Stir the pasta as it cooks in the broth so it cooks evenly and stays creamy.
- Finish with lemon juice off the heat. It brightens the whole dish.
- Use fresh asparagus and add it before the peas so it keeps a little bite.
Frequently Asked Questions
Can I use bacon instead of pancetta?
You can. Bacon brings a smokier note, while pancetta is more delicate and traditional here.
Frozen or fresh peas?
Frozen peas are perfect. Add them near the end so they stay sweet and green.
What pasta shape works best?
Small shells, or any small shape that cooks fast and catches the creamy sauce.
Can I make it lighter?
Swap whole milk for the cream. Between the pasta starch and the parmesan it stays creamy.
Never Run Out of Dinner Ideas
One new family-favorite dinner in your inbox each week, made with love.
My 5 Most-Loved Pastas, yours when you join
Shop What I Used
- 365 by Whole Foods Grated Parmesan
- Lemon
- Barilla Medium Shells Pasta
- Organic Valley Organic Whole Milk
- Kettle & Fire Organic Chicken Broth
- Knorr Chicken Flavor Bouillon
- McCormick Garlic Powder
- McCormick Onion Powder
- Land O Lakes Unsalted Butter in Half Sticks
- HexClad Hybrid Nonstick 7-Quart Sauté Pan
