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Fregola with Pancetta Peas and Parmesan

Fregola with Pancetta Peas and Parmesan
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Fregola with Pancetta, Peas, and Parmesan is a comforting, creamy Italian dish featuring small toasted pasta pearls combined with crispy pancetta, fresh peas, and rich Parmesan cheese. This simple yet elegant meal offers bold flavors, delightful textures, and vibrant colors, perfect for weeknight dinners or entertaining guests.

Ingredients

Scale

Main Ingredients

  • 1 cup fregola pasta
  • 4 oz pancetta, diced
  • 1 cup fresh or frozen peas
  • 1/2 cup freshly grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups chicken or vegetable broth, warm
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the pancetta and aromatics: Dice the pancetta and sauté it in olive oil over medium heat until crisp and golden. Remove some pancetta pieces for garnish. Add finely chopped onion and minced garlic to the rendered fat and cook until fragrant and softened, forming a deeply flavorful base.
  2. Toast the fregola: Add the fregola pasta to the pan with the aromatics and toast gently for 1-2 minutes to enhance its nutty flavor and add slight crunch.
  3. Add broth and cook fregola: Pour in warm chicken or vegetable broth, bring to a simmer, and cook the fregola, stirring occasionally, until tender and creamy, about 12-15 minutes as the pasta absorbs the liquid gradually.
  4. Stir in peas and cheese: Add fresh or frozen peas during the last few minutes of cooking to keep them bright and slightly firm. Remove from heat and stir in freshly grated Parmesan cheese until the mixture becomes luxuriously creamy.
  5. Season and serve: Adjust salt and pepper to taste. Sprinkle the reserved crispy pancetta pieces on top and serve immediately to enjoy the best texture and flavor.

Notes

  • Don’t rush the toasting step; it brings out fregola’s nutty flavor.
  • Use warm broth for gentle, even cooking and to prevent sticking.
  • Reserve some pancetta separately for garnish to add texture contrast.
  • Fresh peas provide sweeter crunch, though frozen peas work well year-round.
  • Always grate Parmesan fresh for the creamiest texture; avoid pre-grated cheese.

Nutrition

Keywords: Fregola, Pancetta, Peas, Parmesan, Italian pasta, creamy pasta dish, rustic pasta recipe

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