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Pasta With Pancetta and Peas

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A 20-minute wonder dinner.

This pasta with pancetta and peas recipe makes a rustic, easy dinner that comes together quickly and tastes insanely satisfying. Adapted from the great Marcella Hazan.

pasta pancetta and peas

The late, great Italian home cook and cookbook author Marcella Hazan may be best known for her butter-infused marinara and for her bolognese. But this simple recipe for creamy pasta with pancetta, peas, and ricotta deserves a place in the pantheon of her greatest hits.

Make This a Bacon and Peas Pasta as Necessary

Feel free to substitute plain, thick-cut bacon and make this a bacon and peas pasta recipe if you cannot source pancetta. Cut the bacon into small pieces before pan frying.

Either way, you’re about to have a great dinner.

ingredients for Marcella Hazan ritotta peas pasta recipe

Who Was Marcella Hazan?

Marcella Hazan was an Italian immigrant and doctor of biology and natural sciences who moved to this country and accidentally wound up one of America’s leading authorities on Italian home cooking.

Marcella Hazan arrived in the United States in 1955 to find an American foodscape heavy on bland, processed food and virtually devoid of the authentic, diverse Italian cooking she knew from home.

According to her obituary in the New York Times:

The culture shock nearly crushed her. She was appalled by canned peas, hamburgers and coffee she once described as tasting no better than the water she used to wash out her own coffeepot at home. At her first Thanksgiving meal, she nearly gagged on the cranberry sauce.

pan with peas and pancetta being sauteed

Undeterred by both a physical handicap and with no knowledge of cooking, Marcella set about teaching herself to cook from an Italian cookbook. She threw herself further into Italian cooking during trips back home to Italy.

Eventually, Marcella began offering cooking lessons from her apartment in New York City. Her reputation as a cook and educator grew. By the end of her life, she had published three successful cookbooks, each translated into English by her husband.

Pasta With Pancetta and Peas Recipe: Easy Pasta Recipes

Why This Pasta With Pancetta and Peas Recipe Is So Good

This recipe for pasta with pancetta and peas works for three reasons:

  1. It takes 20 minutes start to finish,
  2. The combination of salty pancetta, sweet peas, and mild ricotta is a perfect combination of flavors, and
  3. Did I mention it takes 20 minutes, start to finish?

This pasta tastes creamy without having any cream in it. The ricotta turns creamy smooth when combined with hot pasta.

pasta in bowl with peas pancetta grated cheese and ricotta

Pasta With Pancetta and Peas: Recipe Notes

This dish moves along very quickly, so have your mise en place (your tools, bowls, and prepped ingredients) set up before you begin. Here are the steps:

  1. Get the water boiling for the pasta.
  2. While the pasta boils, cook the pancetta in a pan. Add the peas and cook for a minute more.
  3. Then, add the drained pasta to a mixing bowl with the ricotta and butter, add the pancetta and peas, some pecorino-Romano, and serve.

That’s it! As always, be sure to salt your pasta water very well. It should taste salty like the sea.

And use the pasta water! Keep a bit of extra pasta water on hand while you fold the pasta into the cheese and butter, in case the mixture looks too dry. You probably will not need it, but having some pasta water around is always a good idea.

bowl of creamy easy pasta with pancetta and peas

Love this bacon and pea pasta recipe? Here are more creamy pasta recipes you’ll love:

bowl of creamy easy pasta with pancetta and peas

Pasta With Pancetta, Peas + Ricotta

A fantastic 20-minute pasta adapted from the great Marcella Hazan.
Prep Time5 minutes
Cook Time15 minutes
Course: dinner
Cuisine: Italian
Keywords:: chickpeas, comfort food, easy, marcella hazan, marcella hazan recipe, pancetta, pasta, pasta pancetta peas recipe, ricotta
Servings: 4 to 6 people
Print

Ingredients

  • 1 pound short pasta, such a rigatoni, ziti, mafaldine, or shells
  • 4 ounces pancetta, diced
  • 1 pound fresh or frozen peas
  • 1/4 pound fresh, whole milk ricotta (about 1/2 cup)
  • 1 tablespoon butter, softened
  • 1/3 cup grated pecorino-Romano cheese
  • salt and fresh pepper

Instructions

  • Cook the pasta in well-salted boiling water until al dente.
  • While the pasta is cooking, cook the pancetta in a skillet over medium heat until lightly brown and the fat has rendered, about 5 or 6 minutes. Pour off all but a tablespoon or two of the bacon grease and return to the heat.
  • If using frozen peas, thaw and drain. Add the peas and cook for another minute or two.
  • Add the ricotta and butter to a large mixing bowl and set aside. Drain the pasta, reserving a little pasta water. Add the pasta to the butter and ricotta and stir until well combined. Add the warm bacon and peas. Toss. Add the pecorino-Romano and mix. Taste for seasoning and adjust. Serve hot.

9 comments

  • 5 stars
    I’ve made this about 5 times since this recipe was first published and am finally leaving a comment and review. This is outstanding and has become a favorite go-to dinner. Make this as written, no additions/changes.

  • Jaime Iglehart

    5 stars
    Just made this! Yum! It’s the perfect, easy, all-in-one dish to feed a family. Thanks Lisa!

  • 5 stars
    EXCELLENT. Creamy, savory, easy…everything about this pasta is good.

    • Unpeeled

      Glad you loved it. It is one of my favorite pasta recipes on the entire site.

  • 5 stars
    Hi Lisa ! I intended to post how everything came out after your substitution advice regarding pancetta, but time got away from me …so here’s the “official consensus “ LOL
    OMG!!! So good! My boyfriend & I basically “inhaled “ all of ur!
    So good & satisfying..I made sure not get a smoked bacon, and it worked just fine. I do intend to make this again w/ pancetta, but it is good to know there is a back- up.

    I did have my supply of Pecorino Romano, and I’m a firm believer those “little “ details really make a difference . Meaning not using a domestic or canned parm.
    Thank you so much for sharing your gift of wonderful cooking!
    Lisa

  • Hi Lisa?

    Happy Valentine’s weekend…
    I’d like to make this pasta this weekend. However,my boyfriend &live on a ranch, and there isn’t a “real” deli, or Whole Foods ( or Sprouts) around to pick up the required pancetta. Would a good quality bacon work?
    If so, is there a brand you recommend?
    And if substituting bacon won’t work, is there something that would.

    • Unpeeled

      Hi! Bacon would work just fine. I like a thick-cut, uncured bacon for this, but anything that isn’t too smoky or flavored (like maple bacon, for example) will be great. Hope you enjoy!

      • 5 stars
        Thank you !
        I’ll be making this once we get back from town ( picking up the bacon ).
        I’ll let you know how it turns out ?

    • Whoops !
      I didn’t mean to open my question w:/ a question mark- meant

      “Hi Lisa!”

      Thanks !

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