Description
This comforting fregola pasta dish features crispy pancetta, sweet peas, and freshly grated Parmesan cheese, all brought together with butter and shallots. The fregola is first boiled and then simmered in chicken stock with sautéed shallots and pancetta fat for deep flavor. Finished with a fold-in of Parmesan and peas, this recipe offers a savory, slightly creamy texture with bursts of crispy pancetta for a satisfying meal.
Ingredients
Scale
Pasta
- 1 1/2 cups fregola
Main
- 4 tablespoons butter, divided
- 8 oz thinly sliced pancetta or bacon
- 1 large shallot, minced
- 1 cup chicken stock or water
- 1 cup frozen peas
Cheese and Garnish
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 3 tablespoons minced chives (optional)
- Salt and pepper, to taste
Instructions
- Cook the fregola: Bring a medium-sized pot of salted water to a boil. Add the fregola and cook until al dente, about 7-8 minutes. Drain and set aside; it will continue cooking later with the chicken stock.
- Sauté the pancetta and shallot: While the fregola cooks, heat a large sauté pan over medium-high heat. Add 2 tablespoons of butter and the pancetta. Cook until crispy, about 4-5 minutes. Remove pancetta with a slotted spoon and set aside. Add the minced shallot to the pan with the pancetta fat and cook, stirring continuously, until soft and translucent.
- Combine fregola and simmer: Add the cooked fregola to the pan and stir to combine evenly with shallots. Pour in the chicken stock and season with freshly cracked black pepper. Avoid adding salt as pancetta and Parmesan add saltiness. Bring to a simmer, then reduce heat to low. Simmer gently, stirring occasionally, until fregola is tender and most of the liquid has evaporated, about 3-5 minutes.
- Finish the dish: Just before serving, fold in the frozen peas, grated Parmesan cheese, and the remaining 2 tablespoons of butter until the peas are heated through and the cheese is melted.
- Serve: Divide the fregola between bowls. Top each serving with crispy pancetta crumble, minced chives if using, additional grated Parmesan, and a few twists of black pepper. Serve immediately for best flavor and texture.
Notes
- Use chicken stock for a richer flavor or water for a lighter dish.
- Adjust salt carefully as pancetta and Parmesan both contribute saltiness.
- Frozen peas add sweetness and a pop of color; fresh peas can be substituted if available.
- Chives are optional but add a nice fresh herbal note.
- For a vegetarian version, omit pancetta and use vegetable stock.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
