Peas with Pancetta and Parmesan

by Shawnda on April 24, 2010

in Sides,Veggies & Starches

Peas with Pancetta and Parmesan

How do you get a pea hater to give the little green beans another shot? Add bacon. Italian bacon. And a little cheese never hurts, either. Because guacamole shouldn’t be the only green food that a person eats.

Peas with Pancetta and Parmesan

Peas with Pancetta and Parmesan

Peas with parmesan and crispy pancetta.


  • 1 Tbsp olive oil
  • 3 rounds of Pancetta, deli sliced #2, diced
  • 1/4 cup white or yellow onion, chopped
  • 1 clove garlic, minced
  • 12oz bag of frozen peas, thawed
  • 1/4 cup grated Parmesan
  • salt and pepper


  1. Heat olive oil in saucepan over high heat.
  2. Cook pancetta until crispy, and then remove from the pan with a slotted spoon.
  3. Add onion to saucepan and cook until clear and just browning around the edges.
  4. Add garlic and cook for 1 minutes.
  5. Add peas to pan and heat through.
  6. Add pancetta, stir, and remove from heat.
  7. Salt and pepper to taste. Top with Parmesan and serve.


Yields: 4-6 servings

Confections of a Foodie Bride

Estimated time: 10 minutes

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