Creamy Tomato Pancetta Pasta with Peas

Creamy Tomato Pancetta Pasta with Peas is the perfect fusion of savory, creamy, and slightly sweet flavors. Crispy pancetta delivers a salty bite while garlic, tomato paste, and cream come together in a rich, tangy sauce. Sweet green peas and sharp pecorino round it out for a comforting, well-balanced pasta. Finished with a dash of pasta water for silkiness and extra cheese and black pepper on top, this dish feels indulgent and easy all at once.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 1,206 kcal per serving

Ingredients

½ lb - pasta
3 ounces - pancetta
3 tablespoons - unsalted butter
3 cloves - garlic
3 tablespoons - tomato paste
1 cup - heavy cream
Salt
Black pepper
½ tsp - garlic powder
½ tsp - onion powder
½ cup - green peas
½ cup - grated pecorino cheese
1 cup - reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
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.
In the same pan, melt butter and add garlic. Cook for 1–2 minutes until fragrant.
Stir in tomato paste and cook until darkened in color, about 2–3 minutes.
Pour in heavy cream and bring to a gentle simmer. Season with salt, black pepper, garlic powder, and onion powder.
Add cooked pasta, green peas, and pecorino cheese. Stir until well combined.
Add a dash of reserved pasta water to loosen the sauce to desired consistency.
Top with crispy pancetta, more cheese, and black pepper. Serve immediately.

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