Pasta with Broccolini, Peas, and Pancetta

This is a fantastic combination of flavors—salty pancetta, sweet peas, slightly bitter broccolini, and pasta, all brought together with a light, cheesy sauce. It’s a vibrant, satisfying, and relatively quick weeknight meal.

Here is a detailed recipe and guide.

Pasta with Broccolini, Peas, and Pancetta

This recipe balances the ingredients so that each one shines. The key technique is using the pasta cooking water to create a silky, emulsified sauce that clings to every strand.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

• Pasta: 12 ounces (340g) of long pasta like linguine, fettuccine, or spaghetti.

• Pancetta: 4 ounces (115g) pancetta, diced into small cubes (guanciale is a great substitute, or use thick-cut bacon in a pinch).

• Broccolini: 1 large bunch of broccolini (about 8-10 oz / 225-280g), ends trimmed, cut into 2-inch pieces (including the florets and tender stems).

• Peas: 1 cup frozen peas, no need to thaw.

• Aromatics: 3-4 cloves garlic, thinly sliced or minced.

• Red Pepper Flakes: ½ teaspoon, or to taste (optional, for a little heat).

• Cheese: ½ cup freshly grated Pecorino Romano cheese (plus more for serving). Parmigiano-Reggiano can be used if you prefer a milder flavor.

• Lemon: Zest of half a lemon (optional, but highly recommended for brightness).

• Fat: 1 tablespoon olive oil.

• Seasoning: Kosher salt and freshly ground black pepper.

Instructions

1. Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions for al dente. Important: Before draining, reserve at least 1 ½ cups of the starchy pasta water. Drain the pasta and set it aside.

2. Cook the Pancetta: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced pancetta and cook, stirring occasionally, until it’s crispy and the fat has rendered, about 5-7 minutes. Use a slotted spoon to remove the pancetta to a paper towel-lined plate, leaving the rendered fat in the skillet.

3. Sauté the Aromatics and Broccolini: Add the sliced garlic and red pepper flakes (if using) to the hot pancetta fat in the skillet. Cook for about 30 seconds until fragrant. Immediately add the broccolini and ¼ cup of the reserved pasta water. Toss to coat, then cover the skillet and let the broccolini steam for 3-4 minutes, until it’s bright green and tender-crisp.

4. Combine Everything: Uncover the skillet. Add the frozen peas and the cooked pancetta back to the pan. Give it a stir. Add the drained pasta directly to the skillet.

5. Create the Sauce: Reduce the heat to low. Add about ½ cup of the reserved pasta water and the grated Pecorino Romano cheese. Using tongs, toss the pasta vigorously. The goal is to create an emulsified, glossy sauce. If it looks dry, add more pasta water, a few tablespoons at a time, until the sauce coats the pasta beautifully.

6. Finish and Serve: Turn off the heat. Stir in the lemon zest (if using) and a generous amount of black pepper. Taste and adjust seasoning. Remember, the pancetta and cheese are salty, so you may not need extra salt.

7. Serve immediately in warm bowls, with an extra sprinkle of cheese on top.

Key Tips for Success

• Salt Your Pasta Water: The water should taste like the sea. This is your primary chance to season the pasta itself.

• Reserve the Pasta Water! This starchy, salty water is the magic ingredient that helps the cheese and fat emulsify into a smooth sauce instead of becoming clumpy.

• Don’t Burn the Garlic: Garlic burns quickly. Add it just before the broccolini to prevent it from becoming bitter.

• Emulsify the Sauce: The vigorous tossing in the last step is crucial. It’s what creates a restaurant-quality sauce that clings to the pasta.

• Customize It:

  • Vegetarian: Simply omit the pancetta. Start with 2 tablespoons of olive oil and consider adding a pinch of smoked paprika for a hint of smokiness.

  • Add Protein: Shredded rotisserie chicken or cooked shrimp can be added with the peas.

  • Creamy Version: For a richer sauce, stir in ¼ cup of heavy cream or a scoop of ricotta cheese along with the pasta water.

  • Extra Greens: Add a couple of handfuls of fresh baby spinach in the last minute of tossing; it will wilt perfectly.

This dish is a perfect example of how a few quality ingredients, combined with a simple technique, can create a meal that’s far greater than the sum of its parts. Enjoy