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Fregola with Pancetta Peas and Parmesan

Fregola with Pancetta Peas and Parmesan
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Savor the rich, rustic flavors of Fregola with Pancetta, Peas, and Parmesan—a creamy, savory Italian-inspired dish that balances the salty crunch of pancetta, the sweetness of fresh peas, and the sharp creaminess of Parmesan cheese. This quick and wholesome meal offers a risotto-like texture using toasted fregola pasta and is perfect for elevating weeknight dinners or entertaining guests.

Ingredients

Scale

Main Ingredients

  • 1 cup fregola pasta
  • 4 ounces pancetta, diced
  • 1 cup fresh peas
  • 1/2 cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups chicken or vegetable broth, warmed
  • 1 teaspoon lemon zest (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Pancetta: Heat a large skillet over medium heat and add the diced pancetta. Cook slowly until crisp and golden brown, rendering out the fat. Remove the pancetta with a slotted spoon and set aside, leaving the fat in the pan.
  2. Sauté Aromatics: In the same skillet with pancetta fat, add the finely chopped onion and minced garlic. Sauté gently until translucent and fragrant, forming the aromatic base of the dish.
  3. Toast the Fregola: Add the fregola pasta to the pan and toast lightly for a few minutes, stirring continuously to enhance its nuttiness and ensure even cooking.
  4. Add Broth and Simmer: Gradually pour in the warm broth, about half a cup at a time, stirring frequently. Allow the fregola to absorb the liquid before adding more. Continue this process until the pasta reaches a creamy, tender risotto-like consistency.
  5. Incorporate Peas and Pancetta: When the fregola is almost done, stir in the fresh peas and cooked pancetta. Allow the peas to cook through but retain their bright color and tenderness.
  6. Finish with Parmesan and Seasoning: Remove the skillet from heat and stir in the freshly grated Parmesan cheese until melted and creamy. Season with salt, pepper, and optional lemon zest to taste. Serve immediately for the best texture and flavor.

Notes

  • Toast the fregola to develop its signature nutty flavor.
  • Use warm broth to speed up cooking and achieve a creamier texture.
  • Add peas near the end to maintain their sweetness and vibrant color.
  • Always freshly grate Parmesan for a smooth melt and richer creaminess.
  • Adjust salt carefully since pancetta and Parmesan are naturally salty.

Nutrition

Keywords: fregola, pancetta, peas, parmesan, Italian, pasta, quick dinner, risotto-style, weeknight meal

Find it online: https://mealsbylina.com/fregola-with-pancetta-peas-and-parmesan/