Peas with pancetta are the perfect easy side dish! The pancetta makes them seem elegant, but they’re simple enough to toss together in ten minutes.Jump to Recipe
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Cooking Italian style often means simple ingredients prepared well, and I am all for it! Peas with pancetta take five ingredients and less than ten minutes to make. Seasoning something as everyday as a bag of frozen peas with a few quick ingredients makes an elevated side dish that’s crazy easy to throw together.
You can 100% use frozen peas for this. I normally do. You can also buy pancetta and store it in the freezer, meaning this is the perfect side dish when you need to stretch a meal a bit further!
On shallots vs. onions: I spent years just using onions when recipes called for shallots. I love onions. But the past few years I’ve realized my mistake here. Shallots are mellower and add a different layer of flavor. Someone smarter than me could explain the “why” more eloquently, but trust me, it’s worth using shallots here. Just keep shallots in the house with your onions: they’re not expensive and can be stored with your onions.
To prep the peas, you can do it however you normally do. Throwing them into a pot of water and boil for a few minutes is quick, but if you want one less dirty dish, you can throw them into the bowl you’ll serve them in, cover them with water, add some salt, and microwave a minute or two until they’re hot and taste right. Pour off the water and the peas are cooked!
Peas with Pancetta
- 450 g peas fresh or frozen (1 lb)
- 1 Tbsp olive oil
- 4 shallots minced
- 2 cloves garlic minced
- 200 g pancetta diced (7 oz)
- Mince the shallots and garlic and dice the pancetta.
- Add the peas, salt, and enough water to cover them, then boil.
- Heat a pan with oil, then saute the shallots, garlic, and pancetta. Cook for 3-4 minutes, until everything is seared.
- Combine everything and serve!
That’s all it takes for a delicious and simple side dish!