From the Cook
From the Cook
From the Cook
From the Cook
1/5
Creamy Tomato Pancetta Pasta with Peas
Instructions
1
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Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
2
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In a large skillet over medium heat, add a dash of olive oil and cook pancetta until crispy. Remove and set aside on a paper towel.
3
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In the same pan, melt butter and add garlic. Cook for 1–2 minutes until fragrant.
4
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Stir in tomato paste and cook until darkened in color, about 2–3 minutes.
5
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Pour in heavy cream and bring to a gentle simmer. Season with salt, black pepper, garlic powder, and onion powder.
6
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Add cooked pasta, green peas, and pecorino cheese. Stir until well combined.
7
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Add a dash of reserved pasta water to loosen the sauce to desired consistency.
8
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Top with crispy pancetta, more cheese, and black pepper. Serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Pancetta Crisp Mastery 🥓Dice pancetta into uniform small cubes and cook slowly in a cold pan to render fat evenly and achieve maximum crispiness without burning.
- Pasta Water Magic 💧Always reserve 1 cup of starchy pasta water before draining; it's the secret to creating a silky, emulsified sauce that clings perfectly to the pasta.
- Tomato Paste Technique 🍅Toast the tomato paste in the pan for 1-2 minutes before adding other liquids to caramelize and intensify its deep, rich flavor profile.
- Cream Sauce Stability 🥄Remove the pan from direct heat when adding heavy cream to prevent curdling, and stir continuously for a smooth, velvety texture.
- Cheese Integration Trick 🧀Grate pecorino fresh and add it off the heat, stirring gently to create a creamy, emulsified sauce without breaking the cheese's texture.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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