Lemon Pasta with Peas & Pancetta
Add Preferred SourcePasta 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.
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
