Fregola with Pancetta, Peas, and Parmesan Recipe

Oh, you’re in for a treat with this Fregola with Pancetta, Peas, and Parmesan Recipe! I absolutely love how the nutty, slightly toasted fregola pasta pairs with the salty punch of crispy pancetta and the sweet pop of tender peas. It’s such a comforting dish that feels fancy but comes together in no time, perfect for a cozy weeknight dinner or impressing friends without breaking a sweat.

When I first tried this recipe, I was amazed at how the parmesan and butter make the entire dish rich and silky without overpowering the simple, fresh ingredients. You’ll find that it’s super versatile too—you can tweak it easily, and it’s great for reheating the next day without losing any of that lovely texture or flavor. Trust me, this Fregola with Pancetta, Peas, and Parmesan Recipe will become one of your favorites once you try it!

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Ingredients You’ll Need

Each ingredient plays a star role here. The fregola’s toasted flavor lends a wonderful nuttiness, pancetta brings savory depth, and fresh or frozen peas offer just the right sweetness. When shopping, grab good-quality pancetta and freshly grated parmesan if you can—it really makes a difference.

• Fregola: A Sardinian toasted pasta that cooks like tiny pearls, offering a lovely chew.
• Butter: Divided use helps create a rich base and a silky finish.
• Pancetta (or bacon): Crisps up nicely, imparting smoky saltiness.
• Shallot: Adds gentle sweetness without overpowering.
• Chicken stock (or water): Adds moisture and flavor; chicken stock works best here.
• Frozen peas: Convenient and sweet, balancing the richness.
• Freshly grated parmesan cheese: Melts in for nutty creaminess and garnish.
• Minced chives (optional): Fresh herbal note for brightness.
• Salt and pepper: Use sparingly since pancetta and parmesan are salty.

Variations

I love making this recipe my own depending on the season or what’s in my pantry. The beauty of this Fregola with Pancetta, Peas, and Parmesan Recipe is how easy it is to adapt without losing its heart.

• Vegetarian Version: I once swapped pancetta for smoked mushrooms sautéed in olive oil and it was surprisingly satisfying!
• Seasonal Veggie Boost: Adding asparagus tips or blanched green beans with the peas gives a fresh spring twist.
• Cheese Swap: Try Pecorino Romano if you prefer a sharper, saltier finish—it’s fantastic here.

How to Make Fregola with Pancetta, Peas, and Parmesan Recipe

Step 1: Cook the Fregola to Al Dente Perfection

Start by bringing a pot of salted water to a rolling boil. Toss in the fregola and cook it for about 7-8 minutes until it’s al dente—still with a tiny bite. I like to keep an eye on it because overcooked fregola turns mushy fast, and since it will simmer later, you want it firm now. Drain it and set aside while you prepare the rest.

Step 2: Crisp the Pancetta and Sauté Shallots

Heat a large sauté pan over medium-high heat and melt 2 tablespoons of butter. Add the thinly sliced pancetta and cook it until it’s crisp and golden, about 4-5 minutes. Use a slotted spoon to transfer the pancetta bits to a paper towel-lined plate—make sure to reserve that delicious rendered fat in the pan! Then add the minced shallot to the pan and stir constantly until it softens and turns translucent. This step packs so much flavor—don’t rush it.

Step 3: Combine Fregola, Stock, and Season Gently

Pop the fregola back into the pan with the shallots and stir everything together to combine. Pour in your chicken stock and add a few good twists of freshly cracked black pepper. I usually hold off on salt here because the pancetta and parmesan provide plenty. Bring the mixture to a gentle simmer, then lower the heat and let it cook, stirring occasionally, until the fregola softens fully and the liquid almost evaporates—about 3-5 minutes. You’ll notice the flavors melding beautifully here.

Step 4: Finish with Peas, Parmesan, Butter, and Pancetta

Just before serving, fold in the frozen peas, the remaining 2 tablespoons of butter, and half a cup of freshly grated parmesan. The butter and cheese create this incredible silky coating on the fregola. Then, divide the pasta between bowls and sprinkle over the reserved crispy pancetta. Top with minced chives, an extra dusting of parmesan, and a few more turns of black pepper. Serve immediately—you’ll love the contrast between the crunchy pancetta and the tender pasta.

How to Serve Fregola with Pancetta, Peas, and Parmesan Recipe

Garnishes

I always love adding a sprinkle of fresh minced chives for a pop of color and gentle onion flavor, which brightens up the richness. A little extra parmesan on top never hurts either—makes it look gorgeous and adds that savory finishing touch. If you’re feeling fancy, a little drizzle of good-quality extra virgin olive oil adds silkiness and shine.

Side Dishes

For sides, a crisp green salad with lemon vinaigrette is perfect to contrast the creamy fregola. I’ve also paired it with roasted vegetables like asparagus or a simple garlic sautéed spinach to keep the meal balanced. Crusty bread works wonderfully too if you want to soak up any extra sauce.

Creative Ways to Present

For special dinners, I like serving the fregola in shallow bowls and topping each portion with a small nest of crispy pancetta. Adding edible flowers or microgreens can make the plate pop visually. If hosting a casual gathering, you can even transfer the fregola to a pretty serving dish for a family-style presentation—it invites everyone to dig in and enjoy!

Make Ahead and Storage

Storing Leftovers

I usually pop any leftovers in an airtight container and refrigerate. It keeps well for up to 3 days. The fregola might thicken overnight, so I add a splash of warm chicken stock or water when reheating to help loosen it back up.

Freezing

I haven’t had the best luck freezing this dish because the peas can lose their brightness and fregola sometimes gets a bit mushy. If you want to freeze, freeze the fregola and pancetta mixture separately from the peas and cheese, then combine after thawing for best results.

Reheating

To reheat, warm gently in a pan over low heat, stirring in a splash of chicken stock or water to bring back creaminess. I avoid microwaving because it can dry out the pasta and make the pancetta less crispy, but it works in a pinch if you watch the time carefully.

FAQs

Final Thoughts

This Fregola with Pancetta, Peas, and Parmesan Recipe holds a special place on my dinner rotation because it hits all the right notes—comforting, flavorful, and surprisingly easy. I love sharing it with friends when I want to impress without the fuss, and my family just can’t get enough of the crispy pancetta and creamy parm combo. Give it a try—you’ll see why this dish quickly becomes one you go back to time and again!

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