Simple Pancetta Pasta with Peas and Parmesan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with pancetta, peas, and a simple garlic-oil sauce, finished with Parmesan and parsley. A quick, elegant Italian pasta that tastes better than the sum of its parts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 lb thin spaghetti (or pasta of your choice)
- Salt
- Extra virgin olive oil
- 4- oz cubed pancetta, (cut into small bits (you can use bacon if you need to))
- 2 shallots, (thinly sliced)
- 2 cups peas, (thawed if frozen)
- 8 large garlic cloves, (minced)
- Black pepper
- 2 tsp Aleppo pepper flakes, (divided)
- 2 cups packed chopped fresh parsley
- 1 lemon, (zested and juiced)
- Grated Parmesan cheese, (1/2 cup or more to your liking)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1402mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 475mg
- Calcium
- 221mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1402MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.