Peas with Pancetta

The pancetta starts out soft in the skillet, then turns browned and crisp as its fat renders into the olive oil. Give it those full 5 to 7 minutes before moving on; that savory, crisp bite is what makes a bowl of peas feel like more than a quick side. I like how little fuss this takes, especially when frozen peas are already in the freezer and dinner needs something green.

These peas with pancetta cook covered with just a little chicken broth, so the peas warm through in the steam instead of swimming in liquid. A single stir halfway through keeps them cooking evenly without breaking them up. Finish the skillet off the heat with butter, salt, and pepper, and the broth turns into a light coating rather than a heavy sauce. You get tender, sweet peas and little salty bites of pancetta in every spoonful.

Why a Little Broth Is Enough to Cook Frozen Peas

Frozen peas already carry moisture on their surfaces, and the covered skillet traps steam around them. The quarter cup of chicken broth adds just enough liquid to help that steam build while giving the peas a little savory flavor. It isn’t meant to turn the dish into pea soup or to fully cover the peas. Keep the lid on for most of the cooking so the heat stays in the pan.

Adding the peas after the pancetta and shallot also gives each ingredient the time it needs. Pancetta gets its own stretch in the skillet to brown and crisp; the shallot only needs a minute or two to soften. The peas then need a short covered cook to become hot and tender. If you leave them cooking much longer than that, they can lose their fresh, plump texture. Stir once during their covered cook, then check for tenderness instead of repeatedly lifting the lid and letting the steam escape.

What the Pancetta, Peas, and Butter Each Bring

• Pancetta — Its cured pork flavor seasons the peas while the diced pieces crisp in the skillet. Freshly diced pancetta browns nicely; bacon is a workable swap, but it brings a smokier taste and can make the finished dish saltier.
• Frozen peas — They’re convenient, sweet, and consistent for this covered cooking time. Keep them frozen until they go into the skillet; thawing first changes how much moisture enters the pan. Canned peas are a poor swap here because they’re already cooked and can turn mushy during the covered cook.
• Shallot — Finely chopped shallot softens quickly and adds a mellow savory note without taking over the peas. A little finely chopped yellow onion works in its place, though the flavor will be more assertive.
• Low-sodium chicken broth — A modest amount adds savory depth and helps create steam under the lid. Low-sodium broth leaves more room to season at the end, especially since pancetta is already salty.
• Butter — Stirred in at the finish, it rounds out the broth and gives the peas a gentle richness. For a dairy-free version, use an equal amount of unsalted plant-based butter; the result will be a little different depending on the brand.
• Olive oil, salt, and pepper — The oil starts the pancetta without competing with it, while the small finishing additions of salt and pepper sharpen the overall taste. Taste before adding extra salt because the pancetta contributes plenty of seasoning.

Build the Skillet in the Right Order

Brown the Pancetta Until Crisp

Heat the olive oil in a 12-inch skillet over medium heat, then add the diced pancetta. Cook for 5 to 7 minutes, stirring occasionally, until the pieces are browned and crisp. The pieces should look deeply golden at the edges rather than pale and soft. If they still feel bendy, give them the full cooking time before adding the shallot.

Soften the Shallot Briefly

Stir the finely chopped shallot into the browned pancetta. Cook for 1 to 2 minutes, stirring, until the shallot softens. It should lose its raw, firm look but not brown heavily; small pieces cook fast in the warm skillet. Keep stirring so the shallot softens evenly among the pancetta pieces.

Steam the Peas Covered

Stir in the chicken broth and frozen peas, then cover the skillet. Cook for 4 to 6 minutes, stirring once, until the peas are hot and tender. If they’re still cold in the center or firm when tasted, give them the remaining time in that range. Keep the lid on between the one stir so the trapped heat can do its job.

Finish the Peas Off the Heat

Remove the skillet from the heat and stir in the butter, salt, and black pepper. Keep stirring until the butter melts and coats the peas. The butter should melt from the skillet’s residual warmth, not from continued cooking over the burner. Serve once the seasoning is evenly distributed and the peas are tender.

Easy Swaps That Change the Character of the Skillet

Questions That Come Up While Cooking Peas with Pancetta

Peas with Pancetta

Peas with pancetta are cooked in a skillet with shallot and chicken broth until hot and tender, then finished with butter. Crisp browned pancetta adds a savory contrast to the sweet peas.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Italian

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1 tsp olive oil
• 4 oz pancetta diced
• 1 shallot small, finely chopped
• 0.25 cup low-sodium chicken broth
• 1 lb peas frozen
• 1 tbsp unsalted butter
• 0.13 tsp kosher salt
• 0.13 tsp black pepper

Equipment

• 1 12-inch skillet

Method

 

1. Heat the olive oil in a 12-inch skillet over medium heat.
2. Add the pancetta and cook for 5 to 7 minutes, stirring occasionally, until browned and crisp.
3. Add the shallot and cook for 1 to 2 minutes, stirring, until softened.
4. Stir in the chicken broth and frozen peas.
5. Cover and cook for 4 to 6 minutes, stirring once, until the peas are hot and tender.
6. Remove the skillet from the heat.
7. Stir in the butter, salt, and pepper until the butter melts.

Notes

For crisp pancetta, let it brown undisturbed between occasional stirs. Refrigerate leftovers for up to 3 days; freezing is not recommended because the peas can become soft. For a dairy-free version, replace the unsalted butter with olive oil.