Pasta e Piselli | Creamy Peas, Pasta & Pancetta

This is comfort food, southern Italian-style. A one-pot dish made with sweet peas, pancetta, and onion, slowly cooked with pasta and enriched with a Parmigiano rind. Creamy, brothy, and full of flavour — this is the food we grew up with.

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About This Dish

Pasta e Piselli is a humble yet flavourful recipe from southern Italy, especially beloved in Naples. It combines the sweetness of peas with the savoury depth of pancetta and the creaminess that only comes from slow cooking pasta directly in the pot with the rest of the ingredients. The result? A silky, rich dish that feels like a hug in a bowl.

Ingredients

400 g peas (fresh or frozen)

100 g pancetta (preferably tesa)

1 onion

1 tsp tomato paste

1 piece of Parmigiano rind

300 g pasta (ditalini, tubetti, or small shells)

1 L hot water or vegetable broth

Salt, black pepper to taste

Grated Parmigiano to finish

How to Make It

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins

Step 1: Dice the onion and pancetta. In a large pot, heat olive oil and sauté the onion until soft, then add the pancetta and cook until lightly crisp.
Step 2: Stir in the tomato paste, then add peas, Parmigiano rind, and hot water or broth.
Step 3: Once boiling, add pasta directly into the pot and cook until al dente, stirring often to prevent sticking.
Step 4: Adjust seasoning with salt and pepper. The starch from the pasta will naturally thicken the broth.
Step 5: Serve hot, topped with plenty of grated Parmigiano.

Tucci’s Tips

For a vegetarian version, skip the pancetta and use vegetable broth.
Adding a small knob of butter at the end makes it even creamier.
Fresh peas give a sweeter flavour, but frozen ones work perfectly too.

Variations

With Mint: Add fresh mint leaves just before serving for a refreshing twist.
With Prosciutto: Replace pancetta with thinly sliced prosciutto for a lighter flavour.
Spicy: Add a pinch of chilli flakes while sautéing the onion.

Did You Know?

Historical Fact: Pasta e Piselli has been a staple in Neapolitan homes for generations, often served during spring when peas are fresh and plentiful.

Fun Fact: The Parmigiano rind isn’t just for flavour — it also helps to naturally thicken the sauce while cooking.

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Storage & Thank You

Store in the fridge for up to 2 days.

Can it be frozen? Yes, for up to 1 month, but the pasta may soften slightly upon reheating.

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