Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 4 ounces pancetta, diced (115g)
  • 1 small onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 6 cups chicken broth (or vegetable broth for a vegetarian option), (1.4 L)
  • 1 cup small pasta, such as ditalini, or orzo (100g)
  • 10 ounces frozen peas (or fresh peas in season), (285g)
  • 1/2 cup grated Parmesan cheese, plus more for serving (50g)
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add pancetta and cook until crispy. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add onion to the pot and cook until softened and translucent. Add garlic and cook until fragrant (about 30 seconds).
  3. Pour in chicken broth and bring to a boil. Add pasta and cook according to package directions, or until al dente.
  4. Stir in frozen peas and cook until heated through, about 2-3 minutes. Stir in Parmesan cheese until melted and the broth becomes creamy.
  5. Season with salt and pepper to taste. Stir in parsley. Divide the pasta e piselli among bowls, top with crispy pancetta, and sprinkle with additional Parmesan cheese.
  6. Enjoy!