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Pasta Risotto with peas and pancetta


Simple, but elegant to serve. Easy Italian dish!

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  • 2 Tablespoons garlic flavored oil (or a peeled garlic clove in regular oil, cooked until golden, discard garlic, use oil)
  • 6 oz. cubed pancetta ( or diced tick-cut bacon)
  • 1 1/4 cups frozen petite peas
  • 8 ounces orzo pasta
  • 2 1/2 cusp boiling water
  • salt to taste
  • 1 Tablespoon soft butter
  • 2 tablespoons grated Parmesan
  • Pepper to taste



Step 1

approx. 4 servings

Warm oil in heavy pan that can hold all ingedients later. (10" pan).
Add pancetta
Cook stirring until it becomes crisp and bronzed
Add peas and stir for a minute or so until frozen look leaves them.

Add pasta and turn it about in pancetta and peas.
Pour in boiling water.
Add SALT (lightly since pancetta/bacon tend to be salty as does Parmesan).
turn down the heat and simmer to 10 minutes, though check on it a couple of times to stop it from sticking (may have to add a little water)

When it's ready, the pasta should be soft and water absorbed. Beat the butte and Parmesan into the pan, check the seasoning and serve immediately in warmed bowls.

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