This Pancetta Pasta will quickly become a go-to weeknight favorite. With crispy pancetta, sautéed mushrooms and a rich, creamy sauce, it’s a simple yet incredibly flavorful dish. The best part? It comes together quickly, making it perfect for those busy weeknights when you want something comforting but don’t have a ton of time to cook.
The combination of salty pancetta and sweet peas adds a nice balance, and the cream and parmesan bring everything together in a silky sauce you’ll want to savor. Whether you're cooking for the family or a casual dinner with friends, this recipe will definitely impress without keeping you in the kitchen for too long.
If you are looking for more quick pasta recipes, check out our: Creamy Pesto Alfredo Sauce, Saffron Pasta or Cheesy Orzo.
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Why You Will Love This Recipe
- Easy: This recipe is straightforward and requires just a few simple steps. You sauté the pancetta, cook the pasta and combine everything in one pan with a creamy parmesan sauce. It’s a no fuss dish that doesn’t compromise on flavor.
- Customizable: This recipe is easy to customize based on what you have on hand or your personal preferences. You can swap in different veggies like spinach or sun-dried tomatoes, or even switch the pancetta for bacon or sausage. Adjusting the level of spice with more or less red pepper flakes lets you make it as mild or bold as you like.
- Impressive: This creamy pasta dish looks and tastes like something you'd find at a fancy restaurant, yet it's so easy to make at home. The crispy pancetta and creamy pasta sauce create a sophisticated flavor combination that’s sure to impress your family or guests.
Ingredients
Here are the ingredients you will need for this creamy pancetta pasta recipe:
- Diced Pancetta: I like to buy a block of pancetta (Italian cured pork belly) from my local Italian grocery store and dice it myself. However, most grocery stores carry pre-diced pancetta in the deli section. You could also try this recipe using guanciale, which is cured Italian pork cheek.
- Olive oil: Use good quality olive oil!
- Pasta: Use a short pasta shape like rigatoni. Other short pasta shapes like penne, farfalle or fusilli would work too.
- Mushrooms: You can use white mushrooms, portobello mushrooms, or even wild mushrooms in this easy pasta dish.
- Peas: You can use either fresh peas or frozen peas.
- Garlic: Use fresh minced garlic in this recipe.
- Black pepper
- Red pepper flakes: Add more if you want the dish spicy, or add less for less heat.
- Heavy cream: I recommend using heavy cream for the best flavor. Alternatively, you can use whole milk or half and half.
- Parmesan cheese: Use freshly grated parmesan cheese in both the sauce and on top of the finished dish. Parmigiano reggiano is always the best option! Alternatively, you could use grana padano if you have it on hand.
Directions
Let's make this easy pasta recipe together!
Step 1
Heat a large skillet over medium heat. Add olive oil and chopped pancetta, cooking until golden brown, about 10 minutes. Keep the pancetta fat in the pan!
Step 2
Meanwhile, cook pasta in a large pot of water according to the package directions. Reserve ½ cup of the pasta water before draining.
Step 3
Add mushrooms to the skillet with the pancetta and sauté until golden brown, about 5 minutes.
Stir in peas, garlic, black pepper, and red pepper flakes, cooking until fragrant, about 2 minutes. Reduce the heat to low and add cream to the skillet. Stir gently. Slowly add parmesan cheese and stir until melted and smooth.
Step 4
Add the cooked pasta and reserved pasta water to the skillet. Toss to combine. Top with additional grated cheese and serve.
Expert Tips and Tricks
Here are some expert tips to make this quick pasta recipe:
- Crisp the pancetta well: For maximum flavor, let the pancetta get nice and crispy. This will add a satisfying texture and deepen the savory taste.
- Reserve pasta water: Don’t forget to reserve some pasta water before draining. The starchy water helps thicken the sauce and helps it cling to the pasta better.
- Make it a meal: Pair the pasta with a simple side salad or garlic bread for a complete meal.
Kitchen Equipment
Here is some kitchen equipment you will need for this easy meal. You can find all of these products on Amazon.
- Large Pot: A large pot is essential in every kitchen to make soups, boil pasta, and so many other things!
- Large skillet: You'll want a high quality large skillet with high sides.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this pasta dish.
- Pancetta: If you can’t find pancetta, crispy bacon works just as well, adding a smoky flavor.
- Cream: For a lighter version, you can substitute the cream with half-and-half or even milk. For a dairy free option, try coconut milk or a dairy free cream alternative.
- Parmesan cheese: If you don’t have parmesan, you can use pecorino romano or another hard, salty cheese.
- Additions: Try adding spinach, arugula or sun-dried tomatoes for extra flavor and color. For extra protein, you can add grilled chicken, shrimp or sausage.
What To Serve With
Here are some recipes to serve alongside this recipe:
Frequently Asked Questions
Absolutely! This recipe works with any short pasta, such as penne, fusilli, or farfalle, but long pasta like spaghetti can work too.
Yes! You can omit the pancetta and add more vegetables, like extra mushrooms, spinach or sun-dried tomatoes, for a flavorful vegetarian version.
While pasta dishes are best served fresh, you can prepare the sauce and pancetta in advance and store them in the fridge. Reheat and toss with freshly cooked pasta when you're ready to serve.
Recipe Storage and Reheating
Here are storage instructions for this pancetta pasta.
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator before serving.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm. You can also reheat in the microwave.
Other Recipes to Try
Creamy Pancetta Pasta Recipe with Peas and Mushrooms
Ingredients
- 8 oz pancetta
- 2 tablespoons olive oil
- 1 lb short pasta like rigatoni
- 8 oz mushrooms sliced
- 1 cup peas either fresh or frozen
- 3 cloves garlic minced
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ cup cream
- ½ cup grated parmesan cheese plus more for serving
Instructions
- Heat a large skillet over medium heat. Add olive oil and pancetta and sauté until golden brown, about 10 minutes.
- Meanwhile, cook pasta in a large pot of salted, boiling water until al dente according to package directions. Reserve ½ cup pasta water before draining.
- Add the mushrooms to the pancetta and sauté for 5 minutes, until the mushrooms are golden brown.
- Add peas, garlic, black pepper, and red pepper flakes and cook for 2 minutes, until fragrant.
- Reduce heat to low and add cream. Stir gently, then slowly add in parmesan cheese and stir until melted.
- Add pasta and reserved pasta water and stir well. Top with more grated parmesan cheese and serve.
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