Peas and Pancetta is a simple Italian side dish bursting with flavor from salty pancetta, sweet peas, garlic and fresh parsley. It pairs well with roast meats, chicken, fish or a classic Italian roast dinner.
If you want a quick, healthy and delicious side, this is an ideal choice. The recipe is straightforward, versatile and ready in about 20 minutes, making it perfect for weeknights or as an accompaniment to special meals.
We often serve this with roast meats, such as Italian roast beef with Marsala and onions, but it complements most proteins and fish beautifully. Below you’ll find the ingredient notes, step-by-step instructions and helpful tips to make it perfectly every time.
Ingredients – what you need
The photo below shows the ingredients and includes a few ingredient tips to get the best results.
- Peas – Frozen peas are convenient and work year-round. If using fresh peas, add a little liquid (water, wine or stock) to cook them.
- Pancetta –Choose good-quality pancetta for the best flavor, as it contributes a lot to the dish.
- Garlic –Use fresh garlic; avoid garlic powder for this recipe.
- Onion – A finely chopped onion adds sweetness and depth. Shallots can be substituted if preferred.
- Parsley –Fresh herbs are best. If you don’t have parsley, fresh basil or mint (or a mix) will also work.
Step by step photos and recipe instructions
Start by frying the pancetta in a hot pan until it becomes crispy. If your pancetta is very lean, add 1 tablespoon of olive oil to help it crisp.
Once the pancetta is crisp, remove it from the pan and set aside. If needed, add 1 tablespoon of olive oil to the pan and fry the finely chopped onion for a few minutes until soft and translucent. Add the sliced garlic and fry for about 1 minute, until fragrant.
Add the frozen peas directly to the pan and cook, stirring frequently, until they are thawed and heated through. This only takes a few minutes—avoid overcooking so they keep their bright color and texture.
When the peas are cooked, remove the pan from the heat and stir in the crispy pancetta and chopped fresh parsley. Taste and season with salt and pepper if needed, keeping in mind that pancetta can be salty. Serve immediately.
Recipe tips and FAQs
- Peas cook quickly –Check one to make sure they’re tender but still vibrant; remove from heat as soon as they’re done.
- Olive oil – If the pancetta renders enough fat, you can use that to cook the onion and garlic; otherwise add a tablespoon or two of olive oil.
- Salt –Because pancetta can be salty, add extra salt only after tasting the finished dish.
- Fresh vs frozen peas – Frozen peas contain moisture and cook without added liquid. For fresh peas, add enough water, wine or stock to cover and cook until tender.
This side pairs well with chicken cutlets, fish, roast beef and many other main dishes.
Store leftovers in the refrigerator for up to 3 days. Reheat gently in a skillet for best texture.
Yes. Peas freeze well, so you can freeze leftovers in suitable containers if you don’t plan to eat them within a few days.
More Italian side dishes you might like
- Fagioli all’uccelletto – Beans in Tomato Sauce
- Italian Green Beans in Tomato Sauce
- Parmesan Roasted Potatoes and Broccoli
- La Peperonata – Bell Peppers in Tomato Sauce
- Sauteed Broccolini with Pesto, Pine Nuts & Chilli
If you try this Peas and Pancetta recipe, please rate it and leave a comment to share how it turned out. I love hearing from readers! You can also follow the blog on social media or sign up to the newsletter for more recipes and updates.
Step By Step Photos Above
Most of our recipes include step-by-step photos, useful tips and sometimes video to help you get it right first time.
Peas and Pancetta
By Emily
Ingredients
- 3 cups frozen peas (460g)
- 1 cup pancetta (125g)
- 1 onion, finely chopped
- 1 clove garlic, sliced
- 1 small bunch fresh parsley, chopped
- 1-2 tablespoons olive oil (as needed)
- Salt and pepper, to season
Instructions
- Add the pancetta to a hot pan and fry until crispy. If the pancetta is lean, add 1 tbsp olive oil.
- Remove the crispy pancetta and set aside. Add 1 tbsp olive oil if needed and fry the chopped onion until soft and translucent.
- Add the sliced garlic and fry for 1 minute until fragrant.
- Add the frozen peas and cook, stirring often, until fully heated through—only a few minutes.
- Turn off the heat and stir in the crispy pancetta and chopped parsley. Taste and season with salt and pepper if necessary. Serve immediately.
Video
Notes
- Peas cook fast – avoid overcooking so they stay bright and tender.
- Olive oil – use pancetta fat if available, otherwise add oil as needed.
- Salt – taste before adding salt since pancetta can be salty.
- Fresh vs frozen peas – frozen peas need no added liquid; fresh peas require a small amount of water, wine or stock to cook.
- Storage and freezing – Leftovers keep up to 3 days in the fridge and can be frozen in suitable containers.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- Vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
Nutrition
Nutrition information is an approximation.
Did you try this recipe?
Leave a comment below!