Description
Tagliatelle Pasta with Fresh Peas and Pancetta is a bright and savory Italian springtime dish. The sweetness of fresh peas balances the salty crispness of pancetta, all wrapped up in silky ribbons of tagliatelle for a light yet comforting meal. Quick, delicious, and ideal for showcasing seasonal produce! (Keywords: Tagliatelle with Peas and Pancetta, Italian spring pasta, fresh peas pasta)
Ingredients
Units
Scale
- 12 oz tagliatelle pasta (fresh or dried)
- 1 tablespoon olive oil
- 4 oz pancetta, diced
- 1 cup fresh peas (or frozen if out of season)
- 1 small shallot, finely chopped
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 cup reserved pasta water
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh mint leaves (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add diced pancetta and cook until crispy, about 5 minutes.
- Add the chopped shallot and cook until softened, about 2 minutes.
- Stir in the peas and cook for another 2 minutes until tender.
- Add the drained pasta directly into the skillet with the pancetta and peas.
- Toss everything together, adding reserved pasta water a little at a time to create a silky sauce.
- Stir in Parmesan cheese, and season with salt and black pepper to taste.
- Serve immediately with extra Parmesan and optional fresh mint for a refreshing finish.
Notes
- Fresh peas are ideal for the best texture, but high-quality frozen peas work well too.
- Use guanciale instead of pancetta for a slightly richer flavor if desired.
- Mint adds a lovely springtime note but can be omitted for a more traditional taste.
Nutrition
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg
