Peas and Pancetta
This recipe for pancetta and peas is one of the simplest, most flavorful Italian sides you can make. The sweet and salty combination is so satisfying and pairs beautifully with just about any main dish. It's perfect for spring, but frozen peas make it easy to enjoy any time of year!
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What are Pancetta and Peas?
Pancetta and peas are a classic Italian side (contorno) that's rooted in cucina povera, or peasant-style cuisine. It's super simple, but like most Italian recipes, that's why it works!
The salty richness of the cured pork offsets the natural sweetness of the peas for a perfectly balanced bite.
This dish shows up all over Italy in slightly different forms, especially in the central and northern regions where pork and peas are both staples.
In Rome and the surrounding areas, you'll often find a similar dish made with guanciale and sometimes even lettuce, which gets cooked down with the peas into something soft and almost stewed.
You'll sometimes also see it with tomato added. In the north, the preparation is often simpler and cleaner, like this recipe.
My recipe for peas and pancetta comes together in just a few minutes with a handful of simple ingredients. It's delicious paired with just about any main dish including roasts, sausages, chicken, and seafood.
The dish makes a great traditional side for Easter and other spring meals, and it's also delicious tossed with pasta. In fact, it's a great way to use up any leftovers!
While peas are a seasonal ingredient only available fresh in the spring, frozen peas are picked at peak season. They're inexpensive, perfectly sweet and tender, and make this recipe easy and accessible any time of year. You don't even have to defrost them first.
Canned peas are also an option, but I find the quality of frozen peas to be far better in flavor, texture and color. You can use fresh peas if they're in season, but they will first need to be shucked, then blanched to par cook them.
Onion is more traditional, but I prefer shallots for their stronger, punchier flavor. A small onion will work too.
I like adding a little bit of chicken stock to deglaze the pan before adding the peas, but water works too if you don't have any. The stock just gives it a little bit more flavor. A splash of white wine is also nice if you have it on hand.
A sprinkle of fresh herbs adds the perfect final touch. I usually use parsley since I always have it on hand, but mint and chives are great too.
One last key tip is to avoid adding any salt until after tasting towards the end of cooking. Since the pancetta is very salty, you can easily go overboard when seasoning the dish early on.
Always taste first and adjust as needed. However, add as much black pepper as you like! It complements this dish really well.
This recipe is not fussy by any means, but when it's done right, it tastes like much more than the sum of its parts.
Want more spring pea recipes? Try these sweet peas with prosciutto and ricotta, a traditional pasta e piselli or these vibrant spring pea gnocchi.
Why This Recipe Works
- A simple and satisfying side that goes well with any main dish.
- Salty pancetta complements the sweet, tender peas beautifully.
- Comes together easily with just 6 ingredients and 20 minutes!
- Can be made with frozen peas all year long or with fresh peas during spring.
Ingredients for Peas with Pancetta
Pancetta - This is an Italian cured meat product, like bacon, that comes from the pork belly. It gives the dish a salty, savory boost which complements the peas beautifully.
Peas - Frozen peas are picked at peak season so they're always tender, sweet, flavorful, and the best option year-round. You can use fresh peas in spring, but it's best to blanch them first to par cook them or else they may be too starchy.
Shallot - I use shallots for a stronger, sweeter flavor. But you can also substitute a small yellow onion.
Chicken stock - I like using stock to deglaze the pan to add extra flavor, but you can also use water or a splash of white wine. Try using homemade stock if you can, otherwise opt for low sodium to control the seasoning.
Fresh herbs - I finish the dish with chopped parsley, but you can also use mint, dill, chives or a mix of herbs.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Medium sauté pan with a lid
- Wooden spoon
How to Make Pancetta and Peas
- Heat the olive oil in a medium sauté pan over medium heat. Add the pancetta and cook slowly, stirring occasionally, until the fat renders and the pancetta becomes lightly crisp on the edges but still tender, about 6-8 minutes.
- Add the shallot and cook, stirring frequently, until softened and fragrant, about 2-3 minutes.
- Add the chicken stock and use a wooden spoon to scrape up any browned bits on the bottom of the pan and bring up to a boil.
Pro Tip: You can also use vegetable stock, plain water or even white wine, which will give the dish a nice acidity.
- Add the frozen peas directly to the pan, then stir well to coat the peas.
- Cover and cook for about 3-4 minutes, shaking the pan occasionally until the peas are fully heated through and tender.
- Remove the lid and continue cooking for another minute or two, while stirring, until most of the liquid reduces and the peas are lightly glazed.
Pro Tip: This dish should be slightly saucy rather than dry. The rendered pancetta fat and reduced liquid create a light glaze that coats the peas.
- Season generously with freshly ground black pepper and stir in the chopped parsley or mint. Taste for seasoning and add more salt if needed.
- Transfer to a serving bowl and finish with a drizzle of extra virgin olive oil just before serving.
Tips for the Best Pancetta and Peas
- Pancetta should render slowly over moderate heat so the fat melts out without the meat becoming hard or overly crisp. The goal is lightly crisp edges with a tender center.
- Don't overcook the peas or they will turn mushy and brown. They should remain vibrant green and just tender for the best texture and presentation.
- Frozen peas work best here because they're picked and frozen at peak freshness. Plus, you can use them straight from the freezer without defrosting! You can use fresh English peas instead of frozen, but they'll need to be shucked, then blanched in boiling water for about 5 minutes longer, depending on their freshness.
Variations and Substitutions
- Replace pancetta with guanciale for a funkier flavor or with bacon for a smokier note. You could also use prosciutto like in this recipe for peas with prosciutto and ricotta.
- Use fresh basil, mint, dill or chives instead of parsley; or use a mix of several herbs.
- Use sugar snap peas instead of regular frozen peas or use a mix of the two.
- Finish the dish with homemade basil oil instead of olive oil.
- Use white wine to deglaze the pan and then add a little bit of water instead of broth.
What to Serve with Peas and Pancetta
This easy contorno can be paired with just about any main dish!
You can't go wrong with a simple chicken recipe like my family's favorite chicken francaise or a classic chicken saltimbocca.
For red meat, this elegant Dijon herb crusted rack of lamb is a great option, or try a more simple pan seared filet mignon, or whole roasted beef tenderloin to feed a crowd.
It's also great alongside most pasta dishes, like my Sicilian pasta con le sarde.
Can You Make Pancetta and Peas Ahead?
You can make this dish ahead and store it in an airtight container in the refrigerator for up to 3 days. However, if planning to make this ahead, I recommend undercooking the peas slightly so they stay nice and green when reheated.
To reheat, warm briefly in a skillet with a drizzle of olive oil and/or a splash of water over medium heat, just until heated through. Avoid cooking any longer to prevent peas from turning mushy.
FAQs
Nope! You can add them in straight from the freezer since the excess liquid will evaporate as they cook. If you want to rush that process you can defrost them first, but it's not necessary.
You probably overcooked them. Frozen peas only need 3-4 minutes in the pan to be cooked. Check them after about 3 minutes. If they have a vibrant green color and tender texture, they're done.
You'll know when most of the liquid has cooked off and the peas look glossy and lightly coated rather than sitting in a pool of broth. You're aiming for more of a glaze, not a sauce. Also be careful not to go too far, otherwise the glaze will dry out and the peas will turn mushy and brown.
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Easy Peas with Pancetta
Ingredients
- 1 tablespoon extra virgin olive oil plus more for finishing
- 3 ounces pancetta cut into small dice
- 1 shallot medium size, or small onion, thinly sliced
- 12 ounces frozen peas preferably petit peas
- ⅓ cup chicken stock
- freshly ground black pepper to taste
- 2 tablespoons fresh parsley or mint, finely chopped
Instructions
- Heat the olive oil in a medium sauté pan over medium heat. Add the pancetta and cook slowly, stirring occasionally, until the fat renders and the pancetta becomes lightly crisp on the edges but still tender, about 6-8 minutes.1 tablespoon extra virgin olive oil, 3 ounces pancetta
- Add the shallot and cook, stirring frequently, until softened and fragrant, about 2-3 minutes.1 shallot
- Add the chicken stock and use a wooden spoon to scrape up any browned bits on the bottom of the pan and bring up to a boil.⅓ cup chicken stock
- Add the frozen peas directly to the pan, then stir well to coat the peas.12 ounces frozen peas
- Cover and cook for about 3-4 minutes, shaking the pan occasionally until the peas are fully heated through and tender.
- Remove the lid and continue cooking for another minute or two, while stirring, until most of the liquid reduces and the peas are lightly glazed.
- Season generously with freshly ground black pepper and stir in the chopped parsley or mint. Taste for seasoning and add more salt if needed.freshly ground black pepper, 2 tablespoons fresh parsley
- Transfer to a serving bowl and finish with a drizzle of extra virgin olive oil just before serving.
Notes
- Pancetta should render slowly over moderate heat so the fat melts out without the meat becoming hard or overly crisp. The goal is lightly crisp edges with a tender center.
- As a substitute for the chicken stock, you can use vegetable stock, plain water, or even white wine, which will give the dish a nice acidity.
- Don't overcook the peas or they will turn mushy and brown. They should remain vibrant green and just tender for the best texture and presentation.
- Frozen peas work best here because they're picked and frozen at peak freshness. Plus, you can use them straight from the freezer without defrosting! You can use fresh English peas instead of frozen, but they'll need to be shucked, then blanched in boiling water for about 5 minutes longer, depending on their freshness.
- This dish should be slightly saucy rather than dry. The rendered pancetta fat and reduced liquid create a light glaze that coats the peas.
