Lemon Pasta with Peas & Pancetta
Pasta with Peas & Pancetta hits all the right notes for a weeknight dinner. It’s fast, straightforward, and comes together in under half an hour. I typically make it with pancetta, though bacon works well too. Looking for a reliable dish everyone will enjoy? This pasta dish is quick, easy, light and delish!
Even on busy days, I want dinner to feel like more than just a task. Lemony Pasta with Peas & Pancetta fits the bill; it’s creamy without feeling too rich, bright from lemon, and loaded with sweet peas and crispy pancetta. It’s simple, full of flavor, and doesn’t taste like a shortcut.
This is one of those go-to meals I lean on when I want something that feels homemade but doesn’t leave a sink full of dishes. And when you finish it off with crunchy, buttery breadcrumbs and pancetta? It’s a keeper.
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Buy Now!Whether you’re hosting or just upgrading a regular weeknight, this pasta dish is easy to rely on. It’s flavorful, quick, and always delivers.
Ingredients
- Short pasta – Such as orecchiette, shells, or rigatoni.
- Pancetta – Bacon can be used as a substitute.
- Shallot – Or onion.
- Garlic – Use fresh garlic; jarlic just doesn’t have the same flavor.
- Frozen peas
- Heavy cream – Or half-and-half for a lighter version.
- Lemon and Lemon juice
- Parmesan cheese – Plus extra for serving.
- Salt and black pepper
For the Breadcrumb Topping
- Panko breadcrumbs
- Salted butter
- Crispy pancetta
Optional Garnishes
- Lemon zest
- Parsley or basil
How To Make Lemon Pasta with Peas & Pancetta
- Boil the pasta in salted water until just al dente. Drain the pasta and rinse briefly with cold water to stop the cooking. Set aside.
- Cook the pancetta in a large skillet over medium heat for 4–5 minutes, stirring now and then, until crisp and golden.
- Transfer the pancetta to a paper towel-lined plate using a slotted spoon. Discard all but 2 tablespoons of the rendered fat from the skillet.
- Sauté the shallot and garlic in the remaining fat for 1–2 minutes, until soft and aromatic.
- Add the heavy cream, lemon zest, and lemon juice to the pan. Simmer for 2–3 minutes until the sauce begins to thicken.
- Stir in the pasta, peas, and Parmesan. Toss everything until evenly coated in the sauce.
- Sprinkle in salt and pepper as needed.
- Heat the butter in a small skillet over medium heat. Add the breadcrumbs and cook, stirring often, until golden and crisp, about 3–4 minutes.
- Combine the toasted breadcrumbs with the cooked pancetta.
- Serve warm with plenty of the pancetta-breadcrumb mixture on top, plus a sprinkle of herbs or lemon zest to taste.
Step-By-Step Process
Chef Jenn’s Tips
- Choose pasta with texture, like orecchiette, radiatore, or shells—these shapes hold the creamy lemon sauce best.
- Don’t leave out the breadcrumb topping; it brings a perfect crunchy, salty contrast that ties the dish together.
- Add a splash of lemon juice at the end for a fresh, vibrant finish.
- Use freshly grated Parmesan if possible; it melts smoothly and has a deeper, richer flavor than packaged varieties.
Recommended
Make It A Meal
This pasta is filling enough to stand alone, but if you want to round out the meal, pair it with a peppery arugula salad dressed in lemon vinaigrette or some simple roasted asparagus. For a relaxed evening, warm bread and a glass of white wine make excellent additions.
Storage
Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a little cream or broth to bring the sauce back to life. The breadcrumb topping is best made fresh but can be crisped again in a dry pan. Freezing isn’t advised, as the sauce may separate.
Lemon Pasta with Peas & Pancetta
Ingredients
- 12 ounces short pasta
- 4 ounces pancetta diced
- 1 shallot finely chopped
- 2 cloves garlic minced
- 1 cup frozen peas
- 1 cup heavy cream
- 1 zest of lemon
- 2 tablespoons fresh lemon juice
- ¼ cup Parmesan cheese grated
- salt and black pepper to taste
Buttered Crumb Topping
- ¾ cup Panko bread crumbs
- 2 tablespoons salted butter
- pancetta cooked
Optional Garnish
- parsley or basil; chopped
- lemon zest
Instructions
- Boil the pasta in salted water until just al dente. Drain the pasta and rinse briefly with cold water to stop the cooking. Set aside.
- Cook the pancetta in a large skillet over medium heat for 4–5 minutes, stirring now and then, until crisp and golden.
- Transfer the pancetta to a paper towel-lined plate using a slotted spoon. Discard all but 2 tablespoons of the rendered fat from the skillet.
- Sauté the shallot and garlic in the remaining fat for 1–2 minutes, until soft and aromatic.
- Add the heavy cream, lemon zest, and lemon juice to the pan. Simmer for 2–3 minutes until the sauce begins to thicken.
- Stir in the pasta, peas, and Parmesan. Toss everything until evenly coated in the sauce.
- Sprinkle in salt and pepper as needed.
- Heat the butter in a small skillet over medium heat. Add the breadcrumbs and cook, stirring often, until golden and crisp, about 3–4 minutes.
- Combine the toasted breadcrumbs with the cooked pancetta.
- Serve warm with plenty of the pancetta-breadcrumb mixture on top, plus a sprinkle of herbs or lemon zest to taste.
Notes
Chef Jenn’s Tips
- Choose pasta with texture, like orecchiette, radiatore, or shells—these shapes hold the creamy lemon sauce best.
- Don’t leave out the breadcrumb topping—it brings the perfect crunchy, salty contrast that ties the dish together.
- Add a splash of lemon juice at the end for a fresh, vibrant finish.
- Use freshly grated Parmesan if possible; it melts smoothly and has a deeper, richer flavor than packaged varieties.
