Fregola with Pancetta Peas and Parmesan
Fregola with Pancetta, Peas, and Parmesan is a comforting and flavorful Sardinian-inspired dish featuring toasted fregola pasta, crispy pancetta, sweet peas, and freshly grated Parmesan cheese. Quick to prepare in under 30 minutes, this hearty meal balances nutty, salty, and sweet flavors with a delightful mix of textures, making it perfect for both weeknights and entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian
- Diet: Contains gluten (fregola pasta typically contains wheat); vegetarian and vegan variations available
Ingredients
Scale
Pasta and Broth
- 1 cup toasted fregola pasta
- 3 to 4 cups warm chicken or vegetable broth
Meat and Vegetables
- 4 oz pancetta, sliced into small cubes or thin strips
- 1 cup fresh or frozen peas
Dairy and Seasonings
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Pancetta: Slice pancetta into small cubes or thin strips. Heat olive oil in a skillet over medium heat and cook the pancetta until golden and crispy, releasing its savory fat. Remove pancetta and set aside, leaving the rendered fat in the pan.
- Sauté Aromatics and Cook Fregola: In the same pan with pancetta fat, add minced garlic and sauté briefly until fragrant but not browned. Add the fregola pasta and toast it for 1-2 minutes, stirring continuously to develop a nutty aroma.
- Simmer with Broth: Gradually pour in warm chicken or vegetable broth about one cup at a time, stirring often. Continue adding broth and stirring until fregola is tender yet slightly chewy, about 12-15 minutes.
- Add Peas and Pancetta: Stir in the peas and cooked pancetta when the fregola is almost done. If using frozen peas, add earlier enough to thaw and soften without becoming mushy. Warm through gently.
- Finish with Parmesan: Remove from heat and fold in a generous handful of freshly grated Parmesan cheese, stirring quickly to create a creamy coating. Season with salt and pepper to taste. Serve immediately.
Notes
- Use toasted fregola for the best nutty flavor and texture.
- Add broth gradually to avoid mushy pasta and ensure even cooking.
- Cook pancetta in batches if necessary to maintain crispness.
- Always grate Parmesan fresh for optimal melting and flavor.
- Reserve some cooking liquid to adjust sauce consistency if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 30 mg
Keywords: Fregola, Pancetta, Peas, Parmesan, Sardinian pasta, quick dinner, Italian pasta dish, comfort food