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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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macaroni with pancetta, peas, and arugula

Macaroni with Pancetta, Peas, & Arugula

Posted by: ari | well seasoned

Weeknight pasta with crispy pancetta, spring peas, and arugula micro greens. A little crunchy, a little sweet, and so easy to throw together after a busy day!

recipe +-

Posted by: ari | well seasoned
macaroni with pancetta, peas, and arugula
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Macaroni with Pancetta, Peas, and Arugula

Weeknight pasta recipe with crispy pancetta, spring peas, and arugula micro greens.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dinner
Cuisine: Italian
Keyword: macaroni, weeknight pasta
Servings: 8 servings
Calories: 533kcal
Author: ari | well seasoned


  • 1 lb 16 oz elbow pasta
  • 1 Tbsp olive oil
  • ¼ lb pancetta cubed
  • 1 lb fresh English peas shelled
  • 1 cup mascarpone
  • ½ cup whole milk
  • 1 cup shredded Italian cheese blend asiago, provolone, mozzarella, fontina
  • 1 can Mutti finely chopped tomatoes
  • 2 Tbsp chives thinly sliced
  • 1 Tbsp fresh rosemary finely chopped
  • 2 cups arugula microgreens
  • Parmesan cheese grated
  • Freshly ground black pepper


  • Heat olive oil in a small skillet over medium-high heat. Add pancetta and cook, stirring often, until browned and crisp on all sides, about 4 minutes. Place in a paper-towel lined bowl to drain. 
  • Bring a small pot of water to a boil, then add fresh peas. Cook for 3 minutes, then transfer to a bowl of ice water. 
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 4-5 minutes. Reserve ¼ cup of cooking liquid, then drain.
  • Add mascarpone, ½ cup whole milk, and 1 cup shredded cheese to a large mixing bowl, then stir until cheeses have melted and a sauce has formed. 
  • Pour in 1 can Mutti finely chopped tomatoes, the cooled, drained peas, 2 tablespoons of reserved pasta water, and herbs, then toss gently to combine. Add more reserved water as needed to reach desired sauce consistency.
  • Spoon generous helpings of pasta, then top each with a handful of arugula micrgoreens, a sprinkling of parmesan cheese, and lots of freshly ground black pepper. 


Calories: 533kcal | Carbohydrates: 57g | Protein: 20g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 299mg | Potassium: 638mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2450IU | Vitamin C: 37mg | Calcium: 264mg | Iron: 3mg
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