Chef's Surprise Pasta with Pancetta and Peas
Chef's Surprise Pasta with Pancetta and Peas
Ingredients
For the Pasta
- 1 pound rigatoni pasta
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas, thawed
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook until crispy and golden brown, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
⏱️ 7 min
- 3
Add the minced shallots to the skillet and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 4
Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until the liquid has reduced by half.
⏱️ 3 min
- 5
Stir in the chicken broth and heavy cream. Bring the sauce to a gentle simmer and cook for 3-5 minutes, allowing it to slightly thicken.
⏱️ 5 min
- 6
Add the thawed frozen peas, 1 tablespoon of kosher salt, and 1/2 teaspoon of black pepper to the sauce. Stir well to combine.
⏱️ 2 min
- 7
Add the cooked and drained rigatoni pasta to the skillet with the sauce. Toss to coat the pasta evenly. Stir in the grated Parmesan cheese and the reserved crispy pancetta.
⏱️ 3 min
- 8
If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency. Taste and adjust seasoning as needed.
⏱️ 1 min
- 9
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chef's Surprise Pasta with Pancetta and Peas
For the Pasta
- 1 pound rigatoni pasta
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas, thawed
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook until crispy and golden brown, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
⏱️ 7 min - 3
Add the minced shallots to the skillet and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 4
Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until the liquid has reduced by half.
⏱️ 3 min - 5
Stir in the chicken broth and heavy cream. Bring the sauce to a gentle simmer and cook for 3-5 minutes, allowing it to slightly thicken.
⏱️ 5 min - 6
Add the thawed frozen peas, 1 tablespoon of kosher salt, and 1/2 teaspoon of black pepper to the sauce. Stir well to combine.
⏱️ 2 min - 7
Add the cooked and drained rigatoni pasta to the skillet with the sauce. Toss to coat the pasta evenly. Stir in the grated Parmesan cheese and the reserved crispy pancetta.
⏱️ 3 min - 8
If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency. Taste and adjust seasoning as needed.
⏱️ 1 min - 9
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min