One-Pan Creamy Bucatini with Pancetta & Peas – Recipe! Image 1
Food, Main Courses

One-Pan Creamy Bucatini with Pancetta & Peas – Recipe!

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If you haven’t tried making a pasta dish all in one-pan, you definitely should.  The technique is as easy as can be because you cook the noodles right in the pan with all the ingredients, so there’s no need for separate boiling.  What’s so amazing to me is that the pasta comes out creamy and beautifully al dente, just like it does when you prepare it in its own pan.  The sauce and flavor enhancers, pancetta & peas, are added at the end, so the texture remains perfectly in tact.

To start, choose a pan with some depth, but not a Dutch oven because the liquid needs room to evaporate easily.  I used my Le Crueset 3.5 quart pan that’s flat and wide with 4-inch sides (everyday pan), but a large non-stick skillet with deep sides should do the job as well.   After sautéing the pancetta, then some onions and garlic, you start layering the noodles and water into the pan and boil.  When the noodles are almost done, you simply add the peas and cream, and toss to perfection.

The flavors of smoky pork with creamy noodles and green peas are a family favorite, especially with my husband.  I think this recipe will be added to my weekly repertoire for days to come.  The leftovers also reheat nicely in the microwave for lunches, or for another repeat dinner.  If you’re on Instagram, check out my Reel @genabellrecipes!

One-Pan Creamy Bucatini with Pancetta & Peas – Recipe! Image 2

Ingredients

4 ounces diced pancetta

1 cup diced white onion

1 clove minced garlic

12 ounces bucatini or spaghetti

4 1/2 cups hot water

1/3 cup heavy cream

1 cup fresh or frozen peas, defrosted

1/3 cup Parmesan cheese, for dusting

pea shoots, optional

olive oil for cooking

salt & pepper

(Serves 4)

One-Pan Creamy Bucatini with Pancetta & Peas – Recipe! Image 3

One-Pan Creamy Bucatini with Pancetta & Peas – Recipe! Image 4

One-Pan Creamy Bucatini with Pancetta & Peas – Recipe! Image 5

To Prepare:

  1. In a 3.5 quart pan with deep sides over medium-high heat, add pancetta, stir.  Cook until crispy, about 3 minutes.  Remove with slotted spoon and set aside.
  2. In same pan, add onion and stir.  Sauté for 2 minutes, then add garlic.  Sauté for 1 minute.  Add bucatini and hot water, stir to submerge pasta completely.
  3. Cook pasta for 7 minutes, stirring occasionally so it doesn’t stick to bottom.  Add peas, cream, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper, stir to incorporate into sauce.  Turn the heat to medium, and continue to cook for 3 minutes, then add crispy pancetta.
  4. Toss with tongs and ladle into bowls.  Top bowls with parmesan and pea shoots, if desired.  Enjoy!

 

 

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