Pancetta and peas are the perfect flavor combo!  By themselves, they make a bright and flavorful side dish.  Combine them with shell pasta and you’ll have a complete meal that’s easy to make and can be on your table in about 30 minutes!  

Pasta shells with pancetta and peas in black bowl.

This post is sponsored through a paid partnership with Citterio USA.  All thoughts and opinions are my own.

To make this dish even simpler we used the super versatile Citterio Cubetti pancetta.  It comes already diced, making it a cinch to create this dish!  Seriously this is a fast recipe that we love for busy weeknights.  Get the pasta boiling early on, saute the pancetta, then onions and garlic, add in the peas and pasta, cook for a few more minutes and it’s all done.

Don’t let the simplicity fool you, this dish certainly tastes more complex than it is.  Just finish it with some good quality extra virgin olive oil and grated cheese as we do in almost all of our pasta recipes, and you’ll be all set.  Our favorite part?  The sweet peas and pancetta always nestle themselves inside the shells – further proof that they are the perfect pasta shape for this dish.

Ingredients Needed For Shells With Pancetta And Peas

Each numbered pic corresponds to the numbered written instructions below.

For this recipe, you will need pancetta (click here to find Citterio Cubetti pancetta), 1 pound of frozen peas, 1 medium onion, 5 cloves of garlic, olive oil, parsley, and pasta water.  Serving with extra virgin olive oil and grated cheese is optional but highly recommended.

Citterio diced pancetta in package on cutting board.

How To Make Shells With Pancetta And Peas

  1. Begin by dicing one medium onion, and slicing 5 cloves of garlic.  Also, mince a 1/4 cup of parsley.   Cook pasta to 2 minutes less than package instructions and reserve at least 3 cups of the pasta water.

Shells with pancetta and peas recipe process collage group number one.

  1. In a large deep pan saute the pancetta in 2 tablespoons of olive oil on medium-low heat.
  2. After the pancetta starts to release its fat and crisp up (about 8 minutes) add in the onion and saute for 5-8 minutes until soft and translucent.  Next, add the garlic and cook for 2-3 more minutes.

Recipe process collage group number two.

  1. Add the frozen peas and a cup of pasta water to the pan.  Turn heat to medium and let the peas cook for about 5 minutes.
  2. Add in the ‘al dente’ pasta shells and give it all a stir.

Recipe process collage group number three.

  1. Let the pasta cook for a few minutes in the pan to absorb some of the pasta water.  As the shells absorb the pasta water, add a ladle or 2 more as needed.  Add a 1/2 teaspoon black pepper and 1 teaspoon kosher salt.  Stir it together and taste test.  If the pasta is too firm, continue to cook for a few more minutes.  Adjust salt and pepper if needed, and if satisifed turn off the heat and add the fresh parsley.

Serve with grated cheese and a nice drizzle of extra virgin olive oil on each serving.  Note – If the pasta dries out at all before serving guests, just add a couple more ladles of the pasta water.  The dish shouldn’t be soupy, but at the same time, you don’t want it too dry.

Top Tips

  • Feel free to use double the amount of pancetta for a stronger more robust flavor.
  • Use a large, deep pan to hold all of the pasta, peas, and pancetta.
  • Make sure to reserve a few cups of the pasta water.  If the pasta dries out before serving just add a ladle full of pasta water to bring back the perfect consistency.
  • Shells are recommended to catch the pancetta and peas, but any small pasta can be used.
  • Serve with grated cheese and a drizzle of extra virgin olive oil.

Large pan of shells with pancetta and peas on blue background.

More Pasta Recipes You’ll Love

If you’ve enjoyed this Shells With Pancetta And Peas Recipe or any recipe on this site please let us know in the comments.  We would love to hear how you did and it’s nice to show others as well.  Thanks!

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Pasta Shells With Pancetta And Peas

5 from 6 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4
Easy recipe of sauteed pancetta, onions, garlic and peas with shell pasta to catch all of the delicious flavor bits.

Ingredients 

  • 1 pound medium shell pasta
  • 1 pound frozen peas
  • 4 ounces Citterio pancetta
  • 1 medium onion
  • 5 cloves garlic
  • 2 Tbsp olive oil
  • 1/4 cup parsley
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions 

  • Cook pasta to 'al dente' (this means a firm bite, about 2 minutes less than package instructions) in salted water (2 tablespoons kosher salt per gallon of water). Reserve at least 3 cups of pasta water.
  • Dice onion and slice 5 garlic cloves. Mince a 1/4 cup of fresh parsley.
  • In a large, deep pan saute the pancetta in 2 tablespoons of olive oil over medium-low heat.
  • After the pancetta has rendered and released its fat (about 8 minutes) add in the onions and saute until translucent and soft (about 5-8 minutes). After the onions are soft add the garlic in and cook for 3 minutes more.
  • Add the frozen peas to the pan along with a cup of pasta water. Turn heat to medium and let the peas cook for 5 minutes.
  • Add in the 'al dente' pasta, stir and cook for a few more minutes. The pasta will absorb some of the pasta water. If necessary add a ladle or 2 more of pasta water.
  • Add 1 teaspoon of kosher salt and a 1/2 teaspoon of black pepper. Stir it together and taste test. Adjust salt and pepper if required, and if the pasta is still too firm continue to cook for a few more minutes and add extra pasta water if needed.
  • After the pasta is fully cooked turn off the heat and add the fresh parsley. Serve with grated cheese and a drizzle of extra virgin olive oil. Enjoy!

Notes

  • Feel free to use double the amount of pancetta for a stronger more robust flavor.
  • Use a large, deep pan to hold all of the pasta, peas, and pancetta.
  • Make sure to reserve a few cups of the pasta water.  If the pasta dries out before serving just add a ladle full to bring back the perfect consistency.
  • Shells are recommended to catch the pancetta and peas, but any small pasta can be used.
  • Serve with grated cheese and a drizzle of extra virgin olive oil.

Nutrition

Calories: 572kcal | Carbohydrates: 88.6g | Protein: 29.2g | Fat: 15.2g | Saturated Fat: 4.4g | Cholesterol: 114mg | Sodium: 1152mg | Potassium: 488mg | Fiber: 6.2g | Sugar: 5.3g | Calcium: 48mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!

This post was sponsored through a paid partnership with Citterio USA.

5 from 6 votes

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16 Comments

  1. Elyse says:

    Can you serve this recipe cold or room temp?

    1. James says:

      You could, but it is better warm imo.

  2. Diane says:

    5 stars
    This was a great and fast weekend day meal,I also love your podcast, thank you

    1. Tara says:

      Hi Diane, we’re so happy you liked this recipe (and the podcast too!). Thanks for the comment!

  3. Joy says:

    Can I use bacon?

    1. Jim says:

      Hi Joy, yes, you can use bacon.

  4. Nancy says:

    5 stars
    So delicious! (And quick and easy) My grandkids loved it! Another score for one of your recipes . When I donโ€™t know what to cook I go to your site and I can always find something. Thank you for sharing!

    1. Jim says:

      Hi Nancy, thanks for the comment. I’m so happy you and your grandkids enjoyed this one!

  5. serafinadellarosa says:

    5 stars
    I am making this tomorrow for like the 5th time. I love it and the way you take the time to let the flavors of the peas, pancetta, onion, and garlic to absorb their flavors. My favorite pasta to use is orecchiette. I buy the imported stuff a few bags at a time just for this recipe. Who knew something this simple could be so satisfying?

    1. Jim says:

      Thank you, and so happy you liked this recipe!

  6. Esther Scarpinato Wild says:

    5 stars
    So very good, the sweet peas remind me of my childhood โค๏ธ

    1. Jim says:

      Hi Esther, thank you for the comment and so happy you enjoyed the recipe!

  7. Bev says:

    5 stars
    This looks great. I love peas! I would like to add some grated cheese? Thank you.

    1. Jim says:

      Thanks, Bev. Grated cheese is always a good thing!

  8. Patricia Grebey says:

    5 stars
    made this and it was very easy and delicious. Thank-You for the recipe.

    1. Jim says:

      Thanks! So glad you enjoyed it!