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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Keyword: Pasta

Servings: Servings

Calories: 550kcal

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.

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.