Creamy Pancetta Pasta with Edamame

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This Creamy Pancetta Pasta with Edamame recipe combines crispy pancetta with tender pasta, all enveloped in a luscious cream sauce that’s enhanced by the vibrant pop of fresh edamame. The combination of savory pancetta and the slight sweetness of edamame creates a perfect balance, making this dish a standout for any dinner table.

Creamy pancetta pasta

I’m a huge pasta fan and I love making the classics from Italian cuisine, but once in a while I’m looking for something a little different, and that’s this creamy pancetta pasta. I’m using a fusilli bucati pasta that’s a spiral noodle with a whole through the center. It has just the right amount of chewiness and I’m totally in love with it. You can get it on Amazon. Or just go with regular fusilli if you want.

Helpful Tips

  • Choose the right pasta: Opt for pasta shapes that hold sauce well, such as fusilli, rotini, or bowtie pasta. These shapes will capture the creamy sauce and bits of pancetta, ensuring every bite is flavorful.
  • Cook pancetta to perfection: To achieve that perfect crispy texture, make sure to cook the pancetta over medium heat. This allows the fat to render slowly, resulting in crispy pieces that add a delightful crunch to your dish.
  • Don’t overcook the edamame: If using frozen edamame, add it to the pasta during the last few minutes of cooking to ensure it stays bright green and tender. Overcooking can lead to a mushy texture, so aim for a quick blanch to keep that fresh flavor intact.

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Creamy pancetta pasta

Creamy Pancetta Pasta with Edamame

This Creamy Pancetta Pasta with Edamame recipe combines crispy pancetta with tender pasta, all enveloped in a luscious cream sauce.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 550kcal
Author: Laura Lynch

Ingredients

  • 8 ounces (227 g) fusilli bucati or regular fusilli
  • 4 ounces (113 g) pancetta cubed
  • 2 cloves garlic minced
  • 3/4 cup (111 g) edamame shelled
  • 3/4 cup (118 ml) heavy cream
  • 4 ounces (85 g) parmesan finely grated (about 1/3 cup)
  • 1/2 teaspoon (1 g) freshly cracked black pepper
  • 3 teaspoons (10 ml) fresh lemon juice plus zest for serving
  • Salt to taste

Instructions

  • Cook your pasta in a pot of salted water until 1-2 minutes shy of the packet instructions.
  • Reserve 1/2 cup cooking liquid and drain the pasta. Set aside.
  • In a large skillet over medium heat, add some olive oil and fry the pancetta until golden, about 5-6 minutes.
  • Add the garlic and frozen edamame and cook for 30 seconds.
  • Pour the cream into the skillet and bring to a gentle simmer.
  • Add the parmesan a little at a time, stirring to incorporate it between additions.
  • Add the pepper and lemon juice and stir.
  • Add the pasta and some pasta water. Stir well and simmer until thickened slightly. Add more pasta water only if needed.
  • Season to taste with salt and pepper. Add more pasta water if necessary.
  • Serve with extra Parmesan cheese and lemon zest.

Video

Notes

  • Choose a pasta shape that hold sauce well, such as fusilli, rotini, or bowtie pasta. These shapes will capture the creamy sauce and bits of pancetta, ensuring every bite is flavorful.
  • To achieve that perfect crispy texture, make sure to cook the pancetta over medium heat. This allows the fat to render slowly, resulting in crispy pieces that add a delightful crunch to your dish.
  • If using frozen edamame, add it to the pasta during the last few minutes of cooking to ensure it stays bright green and tender. Overcooking can lead to a mushy texture, so aim for a quick blanch to keep that fresh flavor intact.

Nutrition

Calories: 550kcal | Carbohydrates: 49g | Protein: 22g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 67mg | Sodium: 540mg | Potassium: 366mg | Fiber: 3g | Sugar: 3g | Vitamin A: 615IU | Vitamin C: 2mg | Calcium: 311mg | Iron: 2mg

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