Photo of One-Pot Pasta with Pancetta & Peas

One-Pot Pasta with Pancetta & Peas

From Italy to your kitchen - impress your guests with our simple One Pot Pasta with Pancetta and Peas! Buon appetito!


  • 2 tbsp of olive oil, divided
  • 170g pancetta or bacon, finely diced
  • Half a small onion, thinly sliced
  • 3 cloves garlic, minced
  • 120ml Barefoot Sauvignon Blanc
  • 450g chicken or vegetable broth
  • 1/4 tsp dried red pepper flakes
  • Course salt and freshly ground pepper
  • 340g orecchiette pasta
  • 200g sugar snap peas, cut on the diagonal into 1/2-inch pieces
  • 100g grated Parmesan cheese, divided
  • Zest & juice of half of a lemon
  • 100g chopped fresh mint, plus extra for garnish


  1. In a large, straight-sided skillet, heat 1 tablespoon oil with the pancetta over medium heat. Cook, stirring frequently, until golden and crisp, 4-5 minutes. Remove the pancetta to paper towel-lined plate. Pour off most of the fat, leaving about 2 tablesp
  2. To the same pan, add the onion & stir over medium-high heat until barely browned (about 2 minutes). Add the garlic & cook, stirring, for 30 seconds more. Add the wine and cook for one minute, scraping the bottom of the pan. Then add the broth, pepper flak
  3. Remove the skillet from the heat, and add the reserved pancetta, half the cheese, the lemon zest and juice, the remaining tablespoon of oil and the mint. Stir to combine, taste for salt and pepper, and adjust as needed. Serve immediately with extra mint &