Penne Pasta with Peas, Pancetta and Cream

Penne Pasta with Peas, Pancetta and Cream

1 hour

Serves 4

Quick Budget

Nutritional information

Nutritional information is not yet available for this recipe.


400g dried penne or spaghetti - cooked

350g frozen peas

4 shallots peeled and diced

150g pancetta diced

4 rashers pancetta, grilled until crispy for garnish

1 clove of garlic peeled and chopped

350ml double cream

30g butter

1 tbsp olive oil

60g freshly grated Parmesan cheese

Garnish: fresh basil and Parmesan

Sea Salt and black pepper


Heat the oil and butter in a heavy based pan and fry the diced pancetta for 1 minute. Add the shallots and garlic and fry for 3 minutes or until soft. Add the peas and coat them in the mixture and add the double cream and simmer for 2-3 minutes. Add the Parmesan cheese and season well with the sea salt and black pepper. Toss the sauce into the hot pasta and serve. Garnish with the fresh basil, crispy pancetta and Parmesan cheese.

Serves 4



The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)