Penne with Peas and Pancetta

Penne with Peas and Pancetta

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"Hot cooked penne pasta is tossed in a creamy, cheesy sauce with sweet peas and crumbled pancetta for a quick weeknight meal."
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40 m servings 552 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 91.5g
  • 30%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 722 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Cook pasta according to package directions; drain. Cover and keep warm.
  2. Cook pancetta over medium heat in a large skillet until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain, reserving 1 tablespoon drippings in skillet. Add onion and garlic to drippings in skillet; cook and stir for 4 to 5 minutes or until tender.
  3. Whisk together milk and flour in a small bowl. Add milk mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 more minutes. Add canned peas and pancetta to the cooked pasta; gently toss to coat.
  4. To serve, sprinkle pasta with cheese and pepper. If desired, top with sage.


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Made it for dinner and it was very good! I had a 13oz box of pasta so I added 1/4 more milk and 1tsp more of flour. I also added another 4oz pancetta.

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