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Linguine with Green Peas & Pancetta


Good grief this is good! Substituted the pancetta with bacon and it was still a huge hit. Everyone loved it!

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Rate this recipe 4.3/5 (9 Votes)


  • 3 tablespoons olive oil, divided
  • 1/2 cup pancetta, chopped (about 2-ounces)
  • 1/4 cup shallots, finely chopped
  • 1 1/4 cup shelled green peas
  • 1 clove garlic, minced
  • 1/4 cup dry white wine
  • 2 teaspoons fresh thyme, chopped
  • 1/2 cup uncooked linguine pasta
  • Kosher salt and black pepper, to taste
  • 1/2 cup (2-ounces) Parmesan cheese, grated


Servings 4
Preparation time 8mins
Cooking time 23mins


Step 1

Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan, swirling to coat. Add pancetta; cook for 10 minutes or until browned and crisp, stirring occasionally. Remove pancetta from pan, reserving 1 tablespoon drippings in pan. Set pancetta aside. Add shallots; cook for 4 minutes or until tender, stirring occasionally. Add wine and thyme. Increase heat to medium-high. Bring to a boil, cook until liquid reduces to 2 tablespoons (about 3 minutes). Remove from heat.

Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain the pasta in a colander over a bowl, and reserve 1/2 cup cooking liquid. Add pasta, 2 tablespoons olive oil, and salt and pepper to pea mixture; toss well. Stir in reserved cooking liquid.

Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls. Top each serving evenly with grated cheese and pancetta.


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