35-Minute Pancetta Pasta with Peas & Mint
This weeknight Pancetta Pasta delivers big flavor with a fresh taste that is perfect for spring. It features lots of fresh mint, English peas, and shiitake mushrooms. Ready in less than 30 minutes, this will become a weeknight staple!
Servings: 6 servings
Calories: 613kcal
Equipment
Paper towel lined plate
Ingredients
- 1 lb pasta, such as rigatoni, mezze rigatoni, penne, mezze, or penne
- 1 Tbsp extra virgin olive oil, plus more as needed
- 8 oz pancetta, cut into ¼-inch cubes
- 8 oz shiitake mushrooms, stems removed, caps thinly sliced
- 1 medium shallot, finely chopped, about 3 Tbsp
- 1 cup English peas, fresh or frozen
- 2 cloves garlic, finely chopped, about 1 Tbsp
- 1 tsp Kosher salt, plus 1 Tbsp for seasoning pasta water
- ¼ tsp freshly ground black pepper
- ½ cup dry white wine
- 1 Tbsp white wine vinegar
- ⅓ cup heavy cream
- 1 cup loosely packed fresh mint leaves, roughly chopped, plus more for garnish
- ¼ cup Parmigiano Reggiano, grated, plus more for serving
- 2 Tbsp unsalted butter
- Flaky sea salt
Instructions
- Cook the pasta. Bring a large pot of water to a boil, then add a generous 1 Tbsp Kosher salt. Add pasta and cook according to package directions, or until al dente. Reserve about 1 cup of pasta water before draining the pasta.
- Crisp the pancetta. While the pasta is cooking, heat 1 Tbsp olive oil in a large skillet over medium-high heat. When hot, add 8oz cubed pancetta and cook, stirring often, until mostly crispy, about 3-4 minutes. Use a slotted spoon to transfer pancetta to a paper towel lined plate.
- Sauté the mushrooms. If the pan looks dry, add an additional 2 Tbsp olive oil. Add 8oz sliced shiitake mushrooms to the pan and cook undisturbed until golden brown on the first side, about 3-4 minutes. Stir and cook an additional 3-4 minutes. Add chopped shallot and 1 cup of English peas, then season with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper. Cook for 3 minutes, or until the peas are cooked through, but have a slight crunch to them. Add 2 cloves chopped garlic, then cook about 1 minute more.
- Make the sauce. Pour in ½ cup white wine and 1 Tbsp white wine vinegar, then use a spatula to scrape up any browned bits from the bottom of the pan. Allow to cook down for 1 minute, then return the cooked pasta to the pan along with ⅓ cup heavy cream, ½ cup reserved pasta water, chopped mint leaves, ¼ cup grated Parmesan, and 2 Tbsp butter. Stir until the sauce is smooth and creamy, then taste and adjust seasoning as needed.
- Serve immediately! Serve with additional fresh mint, Parmesan cheese, and a pinch of flaky sea salt.
Notes
- Pancetta: can buy 2 (4oz) packages of pre-cubed pancetta or ask for 2 (¼” thick) slices from the deli counter, then cut into cubes.
- Cheese: can use Pecorino Romano or Grana Padano cheese in place of Parmesan, if wanted
- Leftover pasta should be stored in an airtight container in a fridge. They'll keep for up to 5 days.
Nutrition
Calories: 613kcal | Carbohydrates: 66g | Protein: 19g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 916mg | Potassium: 512mg | Fiber: 6g | Sugar: 5g | Vitamin A: 862IU | Vitamin C: 13mg | Calcium: 108mg | Iron: 2mg
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