Recipe courtesy of Juliana Malfitano

Spaghetti with Creamy Pancetta Sauce

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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Kosher salt

2 teaspoons extra-virgin olive oil

1/2 cup chopped pancetta

1/2 small onion, chopped

1/4 cup frozen peas, thawed

1/2 cup grated Parmesan, plus more for serving

2 tablespoons heavy cream

8 ounces fresh spaghetti or fettuccine

Freshly ground black pepper


  1. Bring a large pot of salted water to a boil.
  2. Heat the olive oil in a deep-sided skillet set over medium-high heat. Add the pancetta to the pan and cook until lightly browned. Reduce the heat to medium and stir in the onions; cook until softened. Stir in the peas to heat through, and then add the Parmesan and cream.
  3. Cook the pasta in the boiling water until al dente, 2 to 3 minutes. Taste a noodle before draining to make sure it's cooked. Drain the pasta, reserving 1/4 cup of the pasta water, and add the pasta to the sauce. Stir to coat the pasta in the sauce, adding the reserved pasta water if necessary to thin out the sauce. Taste, and then season with some salt and pepper. Serve the pasta with extra Parmesan.
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