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Light Pasta with Pancetta and Peas: Quick Lemon Angel Hair

A beautifully plated mound of light pasta with pancetta & peas, garnished with fresh parsley.
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Prepare this bright, light pasta featuring crispy pancetta and sweet peas. This recipe uses lemon and pasta water for a flavorful sauce base, avoiding heavy cream for a simple, satisfying weeknight meal.

Ingredients

Scale
  • 8 ounces angel hair pasta
  • 4 ounces pancetta, diced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup frozen or fresh peas
  • 1/2 cup dry white wine (optional, substitute with broth)
  • 1/2 cup reserved pasta water
  • 1/4 cup fresh lemon juice
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the angel hair pasta according to package directions until al dente. Before draining, reserve at least 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta cooks, place the diced pancetta in a large skillet over medium heat. Cook until the fat renders and the pancetta is crispy. Remove the crispy pancetta pieces with a slotted spoon and set them on a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the skillet.
  3. Add the olive oil to the skillet with the pancetta fat. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
  4. If using, pour in the white wine (or broth) and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  5. Add the peas and cook for 2-3 minutes until they are bright green and tender.
  6. Add the cooked pasta, reserved pasta water, and lemon juice to the skillet. Toss everything together quickly over medium heat. The liquid should emulsify slightly to coat the pasta.
  7. Remove the skillet from the heat. Stir in the 1/4 cup of Parmesan cheese and the chopped parsley until the sauce thickens slightly.
  8. Season with salt and pepper as needed. Toss in most of the crispy pancetta.
  9. Serve immediately, topping each portion with the remaining crispy pancetta and extra Parmesan cheese.

Notes

  • For a brighter flavor, use fresh lemon zest along with the juice.
  • If you do not have pancetta, thick-cut bacon works as a substitute, but adjust the added salt as bacon is often saltier.
  • This dish is a great example of a less heavy creamy pasta alternative; the starch from the pasta water creates body without heavy cream.

Nutrition

Find it online: https://pureplatepath.com/light-pasta-with-pancetta-peas-recipe/