Spaghetti With Peas, Pancetta & Lemon

Spaghetti With Peas, Pancetta & Lemon


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 0   Average: 0/5]


I love spring peas and add them to this simple pasta dish.

  • 4 Ounces Chopped Pancetta
  • 1 Pound Spaghetti
  • 2/3 Cup Whipping Cream
  • 1 Teaspoon Grated Lemon Peel
  • 2/3 Cup Dry White Wine
  • 2 Cups Shelled Fresh Petite Peas
  • 8 Teaspoons Fresh Lemon Juice
  • 2/3 Cup Grated Pecorino Romano Cheese
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Cook Pasta in large-size pot of boiling salted water until tender, but still firm to the bite. Drain and reserve 3/4 cup pasta cooking liquid.
  2. In large-size heavy skillet simmer cream and lemon peel over a medium heat for 1 minute until slightly reduced.
  3. Stir in peas, pancetta, wine, and lemon juice. Simmer 2 minutes.
  4. Add cooked spaghetti, grated cheese and toss to coat. Add enough cooking liquid to moisten. Salt and pepper to taste.
  5. Serves 4
  6. Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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