Peas & Pancetta

Peas & Pancetta


  • 12 ounces  fresh shelled sweet peas, rinsed
  • 4 ounces  pancetta, bacon or guanciale, cured pig’s cheek (omit if vegetarian)
  • small onion, sliced
  • 1-2  cloves garlic
  • 2-3  cherry tomatoes, halved
  • 1 tablespoon  red wine vinegar
  • small bunch  parsley, chopped
  •   salt & pepper
  •   extra virgin olive oil


Sweet peas have arrived at the farmers market, spring is here! Peas & pancetta - one of my favorite dishes that I only eat in Spring when the peas are bright & fresh.   I can't get enough, I don't know if it's the peas or the pancetta - is it the green veggie or the fatty pork that I love so?! Maybe I should just have another spoonful...


serves 4

Bring a medium pot up to boil. In the meantime, in a medium skillet on medium-low heat, slowly render down the pancetta for 4-5 minutes, trying not to brown it and not crispy. If it starts to brown remove the pan from the heat or lower the flame.

Next add garlic & onion, sauté for 5-6 minutes.
(Vegetarian Note: Just omit the the pancetta & sauté the onions & garlic in olive oil.)
When the onions & garlic are about 2 minutes from being ready, add the tomatoes.

At the same time toss the peas in the water and blanch for 2-3 minutes. You want them approximately half-cooked. Strain the peas and throw them directly into the pan with the pancetta adding a spoonful of the pea-water. Allow to cook until peas are cooked but still have a bite.

Taste and adjust the seasoning with salt & pepper.
Just before you serve, toss in the herbs and drizzle with good extra virgin olive oil.


vegetarian option: omit pancetta

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