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We make dishes like this Pasta with Pancetta, Peas, and Onions quite a bit. We recently made a version of this recipe that used turkey bacon instead of pancetta, and swapped pumpkin seeds for the nuts. We have added photos from this recent meal. The discerning viewer might note the photos are showing bacon and not pancetta. Make the original version with pancetta or swap in turkey bacon for a lighter meal. Either way we think you will enjoy it! Read on for the original post intro and some wine pairing ideas, or click here to jump down to the recipe.
Ok, this Pasta with Pancetta, Peas and Onions recipe is only the second Frugal Friday post here, and you may have already spotted a trend. Peas, onions & pasta are among the items still likely to be around at week’s end. But the starting point this Friday, when I realized at 7:45 p.m. that the leftovers from early week cooking had ALMOST gotten us through until Saturday, was the recollection I’d frozen a decent amount of pancetta I didn’t need from a recent recipe.
I figured pancetta could add a nice flavor to a quick pasta dish–pasta with pancetta sounded promising–so I started browning that while I figured out what else I could toss in…there were some peas in the freezer, and onion and garlic available, and that seemed to be a good basis for a an easy pasta meal.
Pasta with Pancetta, Peas and Onions
Frugal Friday Pasta with Pancetta, Peas and Onions can be whipped up easily with ingredients you are likely to have on hand for a tasty meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main
- Cuisine: Italian
- 1/2 cup uncooked pancetta, coarsely chopped
- 1 small onion, coarsely chopped
- 4 cloves garlic, minced
- 1 carrot, diced
- 2 cups peas, thawed if frozen
- 1/2 cup chicken broth
- 3 tbsp olive oil
- 1 tsp Herbes de Provence
- generous pinch or two of red pepper flakes
- 1/4 cup pecorino romano cheese, plus additional for topping
- 2 tbsp sliced sliced almond, toasted (substitute pumpkin seeds for nut free)
- 10 ozs elbow macaroni or other short pasta
- Start boiling water for pasta.
- Heat a skillet on medium high, coated with some olive or canola oil spray. Add the pancetta, cook 5 to 10 minutes until browned, stirring occasionally.
- Remove the pancetta and set aside. Add 1 tablespoon olive oil, lower heat to medium. Add the onions, cook for a few minutes then add the garlic and carrot. Cook for a few more minutes, then add the chicken stock.
- Add the peas after 2-3 minutes, stir in the Herbes de Provence and the red pepper flakes, and then cover loosely. Cook vegetables on medium-low for about 10 more minutes.
- Begin cooking the pasta after you add the peas. When the pasta is done, drain, and stir in the remaining olive oil and add the cheese.
- Stir in the pea and onion mixture and add the toasted nuts. Plate and top with a sprinkling of the reserved pancetta. Serve and pass additional cheese passed at the table.