Description
Silky strands of pasta dance with Sweet Pea and Pancetta, creating a harmonious Italian-inspired symphony of flavors. Crispy pancetta and tender green peas nestled among al dente noodles promise a comforting meal you’ll savor with each delightful bite.
Ingredients
Scale
Pasta and Main Ingredients:
- 220 grams (7.7 ounces) dried fusilli pasta
- 120 grams (4.2 ounces) pancetta (cut into small cubes)
- 120 grams (about ¾ cup) frozen peas
Flavor Enhancers:
- 3 cloves garlic (finely chopped)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1/4 – 1/2 teaspoon freshly cracked black pepper
- Salt to taste
Dairy and Garnish:
- 3/4 cup cream
- 65 grams (2.3 ounces) parmesan (finely grated)
- 1 cup packed arugula
- Extra parmesan for serving
Instructions
- Prepare a large pot of salted water and cook fusilli until perfectly tender, maintaining an al dente texture. Set aside a cup of starchy pasta water for later use.
- Heat olive oil in a skillet and crisp pancetta over medium temperature until it turns golden and slightly crunchy, approximately 5-6 minutes.
- Quickly introduce minced garlic to the skillet, stirring rapidly to prevent burning, and cook for a brief 30-second interval.
- Add frozen peas directly into the skillet, gently stirring to distribute evenly and warm through for another quick 30 seconds.
- Pour cream into the mixture, reducing heat to create a gentle simmer without allowing the liquid to boil aggressively.
- Enhance the sauce with fresh cracked black pepper and a splash of bright lemon juice for depth of flavor.
- Gradually incorporate parmesan cheese, allowing each addition to melt smoothly into the developing sauce.
- Introduce cooked fusilli to the skillet, combining with sauce and integrating ¼ cup reserved pasta water to create a silky, cohesive texture.
- Taste and adjust seasoning with salt and additional black pepper, using extra pasta water if the sauce requires further loosening.
- Delicately fold half the arugula into the pasta, then plate and garnish with remaining fresh arugula and an extra sprinkle of parmesan cheese.
Notes
- Swap pancetta with bacon or turkey bacon for different flavor profiles and dietary needs.
- For a vegetarian version, replace pancetta with crispy mushrooms or smoked tofu to maintain umami depth.
- Gluten-free pasta works perfectly, ensuring the dish remains accessible for those with wheat sensitivities.
- Control sauce consistency by gradually adding reserved pasta water, creating a silky smooth texture that clings beautifully to fusilli.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 780 kcal
- Sugar: 5 g
- Sodium: 870 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.3 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 110 mg