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tagliatelle pasta with fresh peas and pancetta
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5 from 16 votes

Tagliatelle pasta with fresh peas and pancetta, recipe from Veneto

A delicious spring pasta and peas recipe from Northern Italy that is simple to make and very tasty!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian, Northern Italy, Veneto
Keyword: authentic Italian pasta recipe, fresh peas, Italian recipe, pancetta, peas, tagliatelle, traditional italian dish
Servings: 4
Calories: 689kcal
Author: Jacqueline De Bono


  • 400 g tagliatelle pasta (14oz) you can use fresh or dried tagliatelle or other ribbon pasta like lasagnette. I used Giovanni Rana fresh tagliatelle
  • 800 g fresh peas (1.5lbs)
  • 1-2 spring onions (large)
  • 80 g pancetta (3oz) cut into cubes
  • 1 cup vegetable stock you can also use beef
  • 2-3 tbsp extra virgin olive oil
  • 1 handful fresh parsley chopped
  • 50 g Parmigiano Reggiano or grana (2oz) grated
  • salt for pasta and to taste
  • black pepper to taste
  • 1 knob butter


  • 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 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!
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.