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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 an Italian-inspired, quick and easy dish that combines nutty, chewy fregola pasta with crispy pancetta, sweet peas, and freshly grated Parmesan cheese. This comforting and versatile meal offers a delightful balance of textures and vibrant flavors, perfect for a satisfying weeknight dinner.

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
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 3 cups chicken or vegetable broth
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the pancetta: Chop the pancetta into small cubes. Cook it over medium heat in a skillet until crispy and golden, allowing the fat to render out. Remove the pancetta and set aside, leaving some fat in the pan for the next steps.
  2. Sauté garlic and peas: Add minced garlic to the pancetta fat and sauté gently until fragrant, being careful not to brown it. Add the peas and cook until tender and bright green, about 3 to 5 minutes.
  3. Cook the fregola: In a separate pot, bring the chicken or vegetable broth to a simmer. Add the fregola and cook until al dente, approximately 10 to 12 minutes, stirring occasionally. Drain the fregola, reserving a little cooking liquid.
  4. Combine ingredients: Add the cooked fregola to the skillet with garlic and peas. Stir in the crispy pancetta and mix well. If the mixture feels dry, add some reserved cooking liquid to loosen it and enhance flavor.
  5. Finish with Parmesan and seasoning: Turn off the heat and stir in a generous amount of freshly grated Parmesan cheese. Season with salt and pepper to taste, tossing gently until everything is evenly coated and creamy.

Notes

  • Use medium heat when cooking pancetta to crisp it evenly without burning.
  • Reserve some pasta cooking liquid to bind the cheese and create a silky sauce.
  • Opt for fresh grated Parmesan for best flavor and meltability.
  • Cook fregola al dente to maintain a pleasing chewy texture.
  • Season at the end since pancetta adds natural saltiness.

Nutrition

Keywords: Fregola, Pancetta, Peas, Parmesan, Italian pasta, weeknight dinner, easy recipe, comfort food

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