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A white bowl filled with Lemony Pasta made with radiatori noodles, green peas, crispy pancetta pieces, and topped with golden toasted breadcrumbs.

Lemon Pasta with Peas & Pancetta

Chef Jenn
Pasta with Peas & Pancetta is one of those dinners that hits all the right notes—creamy and bright, savory and fresh. With tender pasta, crisp pancetta, sweet peas, and a buttery lemon-Parmesan sauce, it’s a weeknight win that feels like a treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 4 servings
Calories 794 kcal

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

Serving: 1.5cupsCalories: 794kcalCarbohydrates: 81gProtein: 22gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 105mgSodium: 439mgPotassium: 457mgFiber: 6gSugar: 8gVitamin A: 1388IUVitamin C: 21mgCalcium: 171mgIron: 3mg

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.

Keyword easy pasta dinner, lemon pasta, pasta with pancetta, spring pasta
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