Sautéed Peas with Pancetta (Marcella Hazan Recipe)
Sautéed Peas with Pancetta is a classic Italian-style vegetable side made with peas, olive oil, garlic, pancetta, black pepper, and fresh parsley. It comes together quickly, uses a short list of ingredients, and delivers far more flavor than you would expect from such a simple preparation.
In this version from Marcella Hazan, whole peeled garlic cloves are warmed in olive oil first, then removed once they have scented the pan. Pancetta is added next and cooked until nearly crisp. The peas are stirred in at the end and heated just long enough to warm through and absorb the flavor left behind in the pan.
This is a fast recipe, and timing matters. The peas only need a few minutes, which helps them stay bright and intact rather than soft or dull.
The pancetta brings richness, the garlic perfumes the oil, and the parsley added off the heat keeps the finish fresh.
Cooking through Italian recipes?
Get the 3-page Italian Wine Pairing Guide with what to pour with tomato sauces, chicken, and more.
About this Recipe
This is a side dish that earns a place in your regular rotation because it works with so many meals and takes very little time.
The peas stay vibrant and lightly sweet, while the pancetta adds depth and salt. Black pepper sharpens everything just enough, and the parsley lifts the richer flavors at the end.
Because there are so few ingredients, each one matters. Good olive oil, flavorful pancetta, and peas cooked only until hot make the biggest difference here.
Ingredients
- Peas
- Pancetta
- Olive oil
- Peeled garlic cloves
- Fresh parsley
- Black pepper
Ingredient Notes
1. Peas
Frozen peas work especially well here. Rinse them under cold water to thaw, then dry well on paper towels before adding to the pan. This keeps excess moisture from watering down the dish.
2. Garlic
Use whole peeled cloves rather than chopped garlic. They gently flavor the oil without leaving bits that can burn. Remove them before adding the pancetta.
3. Pancetta
Cook the pancetta until nearly done before adding the peas. It should be lightly crisp with some rendered fat left in the pan.
The Recipe
Sautéed Peas with Pancetta
Ingredients
- 2 cloves garlic, peeled
- 3 tbsp olive oil
- 2 tbsp pancetta, or prosciutto, diced into ¼" cubes
- 10 oz frozen baby peas
- 2 tbsp Italian parsley, finely chopped
- freshly ground pepper
Instructions
- Rinse the frozen peas in cool water to defrost and lay them on paper towels to remove the excess moisture.
- Sauté the garlic cloves in the olive oil over medium-high heat until they are a light gold color.
- Remove the garlic and add the pancetta or prosciutto. Sauté until lightly cooked and the fat has rendered in the pan.
- Add the peas and pepper and turn the heat to low. Stir for about 2-3 minutes, until the peas are heated through.
- Remove from the heat and add the parsley. Stir to combine and serve immediately.
Cooking Tip: If You Don’t Have Pancetta
Prosciutto can be used in place of pancetta and will give the dish a more delicate, cured flavor. Because it is saltier and thinner, cook it briefly and watch closely so it doesn’t overcook.
If bacon is what you have, it will work as well, but expect a smokier, richer result that changes the overall character of the dish. Bacon is also saltier than pancetta, so taste before adding any extra seasoning.
Both substitutions can be successful, but each brings a stronger personality than pancetta.
Serve With
- Sautéed chicken fillets with lemon and parsley
- Roast chicken
- Pork chops
- Grilled sausage
- Simple fish
- Risotto with porcini mushrooms
- Crusty bread
Wine Pairing: Soave
Soave is an easy fit here. Its fresh acidity balances the richness of pancetta, while its subtle citrus and almond notes work well with the sweetness of peas.
It stays clean and light, which suits a vegetable side like this.
Serve chilled.
To explore more Soave styles and pairing ideas, visit the full guide below.
A short list of ingredients comes together here in a way that feels full and satisfying.
The oil takes on the flavor of garlic, the pancetta seasons the peas, and the parsley brightens everything at the end. It cooks in minutes and fits beside almost any dinner.
For the tools and ingredients used here, visit the shop page.
If you liked this recipe, you might also like:
Download the Italian Wine Pairing Guide for a quick reference when choosing wine:
