Tagliatelle Pasta with Fresh Peas and Pancetta

5 from 16 votes

A delicious spring pasta with peas and pancetta recipe from Northern Italy that is simple to make and very tasty!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian, Northern Italy, Veneto

Keyword: Tagliatelle Pasta with Fresh Peas and Pancetta, Tagliatelle Pasta with Peas and Bacon, Tagliatelle Pasta with Peas and Pancetta

Servings:

Calories: 768kcal

Author: Jacqui

Shell and wash the peas. Cut the pancetta into small cubes, peel and finely chop the spring onion and chop a handful of parsley.
Heat the olive oil in a frying pan or skillet and add the onion, pancetta and parsley. Cook over a low heat until the onion softens and the pancetta turns pink, add the peas and a cup of broth.
Season with salt (not too much as pancetta is quite salty) and black pepper and cook, stirring occasionally until the peas are tender and the sauce thickens. About 10-15 minutes.
Meanwhile, boil some water in a saucepan for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Fresh pasta only needs about 3 minutes..
Drain the pasta. add it to the pan with the sauce and add a knob of butter and a sprinkling of Parmigiano cheese. Mix everything together well and serve.

I used fresh tagliatelle from Giovanni Rana but other pasta ribbons, such as lasagnette or pappardelle are traditional too. You can also use short pasta like penne.
I like to fry some extra pancetta until it gets crispy and add it to the plate before serving! But you can also make this dish without pancetta for a vegetarian version. Add mushrooms instead!