Pasta with Cream, Pancetta, and Peas

Pasta with cream, pancetta, and peas is a creamy and flavorful dish, highly appreciated for its quick preparation. Here is the recipe for 4 people:

Ingredients

• 320 g of pasta (penne or rigatoni work well)
• 150 g of smoked pancetta, diced
• 200 g of fresh or frozen peas
• 200 ml of cooking cream
• 1 small onion, finely chopped
• Salt and pepper to taste
• Extra virgin olive oil
• Grated Parmesan cheese for serving

Preparation

1. In a large pan, heat a drizzle of olive oil and add the chopped onion. Let it soften over medium heat until it becomes translucent.
2. Add the diced pancetta and let it brown until crispy and golden.
3. In the meantime, bring a pot of generously salted water to a boil and cook the peas for about 5-7 minutes if they are fresh, 3-4 minutes if they’re frozen. Drain them and set aside.
4. In the same water used for the peas, cook the pasta according to the package instructions until al dente.
5. Add the peas to the pan with the pancetta and stir for a moment.
6. Pour the cream into the pan and let it warm up, combining the ingredients. Adjust the seasoning with salt and pepper.
7. Drain the pasta, reserving some cooking water, and transfer it into the pan with the sauce.
8. Stir the pasta well with the sauce, adding a little cooking water if the sauce is too thick.
9. Serve the hot pasta, sprinkled with grated Parmesan cheese to taste.

Curiosity

This is an Italian twist on a dish reminiscent of Carbonara, but with the addition of cream to make it creamier and peas for a touch of sweetness and color. In Italy, using cream in pasta is a topic of debate: some do not consider it traditional, but it’s undeniable that it gives the dish an irresistible creaminess.