The Latest

all lifestyle

BusinessFamilyGather

The Latest

food

lifestyle

Lover of all things food

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.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

pancetta pasta with peas on a plate

Pancetta Pasta with Arugula

Posted by: Ari Laing

Pancetta pasta with fresh English peas, chopped tomatoes, arugula, and mascarpone cheese is a weeknight dinner dream come true! The crispy pancetta adds a salty, crunchy bite, while the arugula cuts through the creamy cheese sauce. The whole dish comes together in less than 20 minutes! Can't beat that!

recipe +-

Posted by: Ari Laing
pancetta pasta with peas on a plate
Print Recipe
5 from 1 vote

Pancetta Pasta with Arugula

Pancetta pasta with fresh English peas, chopped tomatoes, arugula, and mascarpone cheese is a weeknight dinner dream come true! The crispy pancetta adds a salty, crunchy bite, while the arugula cuts through the creamy cheese sauce. The whole dish comes together in less than 20 minutes! Can't beat that!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dinner
Cuisine: Italian
Keyword: crispy pancetta, pasta with pancetta and peas
Servings: 8 servings
Calories: 533kcal
Author: Ari Laing

Ingredients

  • 1 lb 16 oz elbow pasta or other pasta, cook time adjusted accordingly
  • 1 Tbsp extra virgin olive oil
  • ¼ lb pancetta cubed
  • 1 lb fresh English peas shelled
  • 1 cup mascarpone cheese room temperature
  • ½ cup whole milk
  • 1 cup shredded Italian cheese blend such as: asiago, provolone, mozzarella, fontina
  • 1 finely chopped tomatoes
  • 2 Tbsp chives thinly sliced
  • 1 Tbsp fresh rosemary finely chopped
  • 2 cups arugula micro greens
  • Parmesan cheese grated
  • Freshly ground black pepper

Instructions

  • Cook the pancetta. 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. Use a slotted spoon to transfer to a paper-towel lined bowl to drain. 
  • Cook the peas. 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 to stop the cooking process
  • Cook the pasta. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 4-5 minutes. Reserve ½ cup of cooking liquid, then drain. Return pasta to the pan.
  • Make the sauce. Add mascarpone, ½ cup whole milk, 1 cup shredded cheese, and ¼ cup of the reserved cooking water to the pasta, then stir until cheeses have melted and a sauce has formed. 
  • Add tomatoes and herbs. Pour in finely chopped tomatoes, the cooled, drained peas, and herbs, then toss gently to combine. Add more reserved water as needed to reach desired sauce consistency.
  • Serve pancetta pasta. Spoon generous helpings of pasta into serving bowls, then top each with a handful of arugula micro greens, a sprinkling of parmesan cheese, and lots of freshly ground black pepper. Serve immediately.

Nutrition

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
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!