Mariella Barbato Pasta with peas and pancetta has always been a special dish in my house, and also the center of a recurring debate between my sisters and me: the egg, yes or no?
In its classic version, this dish does not need eggs. If you cook the peas slowly and patiently, they are transformed into a natural cream that envelops the pasta with a soft, buttery and perfectly balanced texture. This is the traditional, simple and delicious option that respects the essence of this recipe.
But…. if you are like me, a bit more sweet tooth and want to give it a twist, the egg can be that little detail that makes the difference. Properly added, it adds an extra layer of creaminess and flavor that elevates this dish to another level.
So the choice is yours: you can opt for tradition or experiment with a special touch. Either way, I am sure this dish will win you over.
Tips for preparing the best pasta with peas
The type of pasta:
For this recipe, I recommend using small format pasta, such as ditalini, tubetti or any type of short pasta. It is ideal because it blends perfectly with the peas and pancetta, achieving a more harmonious texture.
The pancetta:
If you want an authentic taste, look for pancetta dolce italiana. If you can’t find it, torreznos are a good alternative. Although bacon can also work, I confess that I usually avoid it; the difference in flavor and texture is quite noticeable.
Cooking the peas and pasta:
To get that natural creaminess so characteristic of this dish, cook the peas over low heat for about 40-50 minutes. As for the pasta, leave it al dente. That slightly firm texture will make each bite more balanced and delicious.
Ingredients and preparation of pasta with peas and pancetta.
Ingredients for 4 persons
- 1 onion
- 150 g bacon or bacon rashers
- 400 g of peas
- 400 g pasta (preferably short)
- 1 egg
- Olive oil
- Salt and pepper to taste
Preparation
1-Initial sauté:
Chop the onion finely and sauté it together with the bacon in a pot with a good splash of olive oil over medium heat. Cook until well browned and the aroma is irresistible.
2-Cookingthe peas:
Add the peas to the sofrito, season with salt and pepper to taste, and cover with water. Cover the pot and cook over low heat for about 40-50 minutes, stirring occasionally.
3-Cookingthe pasta:
When the peas are ready, check the water level in the pot. If necessary, add a little more and bring everything to a boil. Then add the pasta and cook it according to the time indicated on the package. Make sure it is al dente.
4-Thefinal touch:
When the pasta is ready, turn off the heat and add the previously beaten egg. Mix it quickly so that it integrates without curdling. This will add an irresistible creaminess to the dish.
5-Serving:
Serve the pasta hot and, if desired, add a generous amount of grated Parmesan cheese to top the dish.
Would you like to try it?
I hope you enjoy this recipe as much as I do every time I prepare it. If you come up with your own version or have any questions, I’ll read you in the comments!
With much love, your Neapolitan girl!
