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Fregola with Pancetta Peas and Parmesan

Fregola with Pancetta Peas and Parmesan
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Fregola with Pancetta Peas and Parmesan is a flavorful Italian-inspired dish combining nutty toasted fregola pasta with crispy pancetta, fresh peas, and creamy freshly grated Parmesan cheese. This vibrant and comforting meal balances textures and flavors to create a dish that’s quick to prepare and perfect for any occasion.

Ingredients

Scale

Primary Ingredients

  • 1 cup toasted fregola pasta
  • 100g pancetta, diced
  • 1 cup fresh or frozen peas
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste

Optional Ingredients

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Fregola: Bring a large pot of salted water to a boil. Add the fregola and cook until al dente, usually 7 to 10 minutes depending on the brand. Drain the pasta and reserve one cup of the pasta water before setting the fregola aside.
  2. Crisp the Pancetta: While the pasta cooks, heat a drizzle of olive oil in a pan over medium heat. Add the diced pancetta and sauté until golden brown and crisp, releasing its savory fat to serve as the flavor base.
  3. Add Aromatics and Peas: Stir the minced garlic into the pancetta and cook for about 30 seconds until fragrant. Toss in the peas and sauté for a few minutes until they are tender but still vibrant in color.
  4. Combine Pasta and Pancetta Mixture: Add the cooked fregola to the pan with pancetta and peas. Toss everything together, gradually adding the reserved pasta water to create a silky, slightly creamy sauce that coats the pasta evenly.
  5. Finish with Parmesan and Season: Remove the pan from heat. Stir in the freshly grated Parmesan until melted and silky. Season generously with salt and black pepper to taste. If desired, sprinkle with chopped fresh parsley for brightness and color.

Notes

  • Toast your own fregola lightly in a dry pan before boiling for extra depth of flavor.
  • Reserve pasta water to help bind the sauce and maintain a creamy texture without cream.
  • Use freshly grated Parmesan for best melting and flavor; pre-grated cheese lacks freshness.
  • Cook pancetta until crisp but avoid burning to preserve perfect texture.
  • Add peas late in cooking and sauté just until tender to prevent mushiness.

Nutrition

Keywords: Fregola, Pancetta, Peas, Parmesan, Italian Pasta, Easy Dinner, Comfort Food

Find it online: https://marybaking.com/fregola-with-pancetta-peas-and-parmesan/