Neapolitan Spring Pasta with Peas and Pancetta

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A classic springtime dish from Naples that pairs sweet fresh peas with savory pancetta and a touch of tomato, finished with pecorino and fresh basil. The starchy pasta water pulls everything together into a light, silky sauce that tastes like the first warm days of the season.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 15 gFat
• 4.5 gSaturated Fat
• 62 gCarbs
• 7 gFiber
• 6 gSugar
• 22 gProtein
• 540 mgSodium
• 560 mgPotassium
• 105 mgCalcium
• 3.6 mgIron
• 19 mgVitamin C
• 230 mcgVitamin A

Ingredients

For the pasta and peas

• 12 oz (340 g) ditalini or small shell pasta
• 2 cups (280 g) shelled fresh peas, or frozen peas
• 4 cups water plus 2 tablespoons fine sea salt, for the pasta pot

For the soffritto base

• 4 oz (115 g) pancetta, finely diced
• 1 small yellow onion, finely chopped
• 2 garlic cloves, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons double-concentrated tomato paste
• Freshly cracked black pepper, to taste

For finishing

• 1/2 cup (50 g) finely grated pecorino Romano, plus more for serving
• 1/4 cup loosely packed fresh basil leaves, torn
• 1 tablespoon unsalted butter
• Zest of 1 small lemon

Directions

1. Bring 4 quarts of water to a rolling boil in a large pot, add 2 tablespoons of salt, and keep it at a low simmer while you build the sauce.
2. Warm the olive oil in a wide skillet over medium heat, add the pancetta, and cook for 4 to 5 minutes until the fat renders and the pieces turn lightly golden.
3. Stir in the chopped onion and cook for 4 minutes until softened, then add the sliced garlic and cook 30 seconds until fragrant.
4. Add the tomato paste and stir constantly for 1 minute to deepen its flavor, then pour in 1 cup of the hot salted pasta water and scrape up any browned bits from the pan.
5. Add the peas, lower the heat to medium-low, and simmer for 6 to 8 minutes until the peas are tender but still hold their shape; season with black pepper.
6. Drop the pasta into the boiling water and cook 1 minute less than the package directions, then scoop out 1 cup of pasta water before draining.
7. Transfer the pasta into the skillet with the peas, add the butter and half of the pecorino, and toss vigorously over medium heat, adding splashes of pasta water as needed until the sauce coats every piece.
8. Stir in the torn basil and lemon zest, taste for salt, and remove from the heat once the sauce is creamy and the pasta is al dente.
9. Divide among warm bowls, finish with the remaining pecorino and a drizzle of olive oil, and serve immediately.

Cook’s Notes

• Use the freshest peas you can find in early spring; blanch them for 1 minute before adding to the sauce for the brightest color and sweetest flavor.
• Reserve more pasta water than you think you need, as the starchy liquid is essential for emulsifying the sauce into a glossy coating.
• A small pinch of crushed red pepper flakes stirred in with the garlic adds gentle Neapolitan heat without overpowering the sweet peas.
• Traditional recipes often use a splash of dry white wine added right after the garlic cooks down; let it evaporate for 1 minute before adding the tomato paste.
• For a vegetarian version, omit the pancetta and add 8 thinly sliced sun-dried tomatoes in oil with the onions for a deep umami backbone.

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