This Creamy Pea and Pancetta Pasta truly satisfies when a pasta craving arises – small pasta shells enveloped in a delectable creamy parmesan sauce, accompanied by crispy garlic-infused pancetta cubes and sweet peas.
It is quick and simple to prepare – even after a tiring day at work when you need to serve dinner promptly. Everyone will be asking for seconds!
This creamy pasta featuring peas, pancetta, and parmesan cheese is among the finest pasta dishes I have ever tasted. It fulfills all the criteria!
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Are you a fan of creamy pasta dishes? You will want to explore my recipes for creamy chicken Fajita pasta, creamy smoked salmon pasta, slow cooker macaroni cheese, and butternut squash macaroni cheese.
Reasons to love this recipe:
- Quick to prepare
- The sauce is made entirely in one pan – YES to reduced cleanup
- Only 7 ingredients are required
- It is highly adaptable
I have been preparing this Jamie Oliver recipe for many years. I have made slight adjustments to cater to my preferences, but it remains very close to the original. It is too delicious to alter!
The blend of crispy pancetta, sweet peas, parmesan cheese, and fresh mint is incredibly delightful. Just thinking about it makes me hungry!
Ingredient list:
Shell Pasta (conchiglie) – Naturally, you can opt for any pasta you prefer – however, I adore how the shells capture all that wonderful creamy sauce.
Garlic – I include just one crushed garlic clove in the olive oil while cooking the pancetta – this imparts a subtle garlic flavor that is not overwhelming.
Pancetta cubes – I favor the smoked pancetta, but unsmoked works well too. If pancetta is unavailable, finely chopped streaky bacon can be used as an alternative.
Frozen peas – there is no need to pre-cook them – simply add the peas directly into the pan straight from the packet. Personally, I cannot imagine my cooking without a bag of frozen peas.
Lemon juice enhances the dish and introduces a hint of zest. It also balances the richness of the sauce, so I would advise against omitting it.
Fresh mint leaves take this pasta dish to a higher level. The mint contributes freshness and lightens what could otherwise be a heavy, rich pasta sauce.
Freshly grated parmesan cheese
Double cream or crème fraîche
Recipe Tips and Notes
When preparing the pasta, ensure you add a generous amount of salt to the water. Only add it once the water has reached a boil before introducing the pasta. To quote Anna Del Conte, “the water pasta cooks in should be as salty as the Mediterranean!”
As soon as the pancetta cubes start to turn golden and crispy, add the peas. The peas will only require a couple of minutes to cook through.
This is a very creamy pasta sauce. If you prefer a sauce that is less creamy, reduce the amount of cream you use.
TOP TIP! Do not discard all the pasta water down the sink – using even a small amount will assist in achieving a silky smooth pasta sauce. I collect some in a small cup and keep it near the cooker for easy access when needed.
Both double cream and crème fraîche can be utilized in this recipe. Double (heavy) cream creates a richer sauce, while crème fraîche imparts a slightly tangy flavor. Personally, I favor using double cream in this instance, but feel free to use whichever you prefer.
Unusually, I do not add any salt or pepper to the completed dish – the substantial amount of parmesan provides sufficient saltiness, and I believe pepper is unnecessary. However, everyone has different preferences, so please season with salt and pepper according to your taste.
A great French pea sauce recipe to try !
To prepare your pasta
• Finely slice the bacon
• Pick the mint leaves and discard the stalks
• Finely grate the Parmesan
INSTRUCTIONS
• Bring a large pan of salted water to the boil and drop in the stock cube (if using)
• Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions
• Get a large frying pan over a medium heat and add a good lug of olive oil and the butter
• Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp
• Meanwhile, finely chop your mint leaves
• As soon as the bacon is golden, add your frozen peas and give the pan a good shake
• After a minute or so, add the crème fraîche and chopped mint to the bacon and peas
• Drain the pasta in a colander over a large bowl, reserving some of the cooking water
• Add the pasta to the frying pan
• Halve your lemon and squeeze the juice over the pasta
• When it’s all bubbling away nicely, remove from the heat
• The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit
• Add the grated Parmesan and give the pan a shake to mix it in
To serve your pasta
• Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves
• Lovely with a simply dressed green salad
The French Pea sauce of mini shell pasta and creamy smoked bacon is ready.....
French Pea Sauce recipe-2.
To prepare your pasta
• Finely slice the bacon
• Pick the mint leaves and discard the stalks
• Finely grate the Parmesan
INSTRUCTIONS
• Bring a large pan of salted water to the boil and drop in the stock cube (if using)
• Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions
• Get a large frying pan over a medium heat and add a good lug of olive oil and the butter
• Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp
• Meanwhile, finely chop your mint leaves
• As soon as the bacon is golden, add your frozen peas and give the pan a good shake
• After a minute or so, add the crème fraîche and chopped mint to the bacon and peas
• Drain the pasta in a colander over a large bowl, reserving some of the cooking water
• Add the pasta to the frying pan
• Halve your lemon and squeeze the juice over the pasta
• When it’s all bubbling away nicely, remove from the heat
• The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit
• Add the grated Parmesan and give the pan a shake to mix it in
To serve your pasta
• Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves
• Lovely with a simply dressed green salad
The French Pea sauce of mini shell pasta and creamy smoked bacon is ready.....
French Pea Sauce recipe-2.
