Pasta with Pancetta, Peas and Onions

Pasta with Pancetta, Peas and Onions for a quick and tasty meal.

5 from 3 reviews

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.


  • 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


  1. Start boiling water for pasta.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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