Easy Pasta with Peas

Pasta with peas is one of those simple recipes that proves you do not need a long list of ingredients to make something delicious.

This easy pasta dish combines sweet seasonal peas, crispy guanciale, pearl onions, Pecorino Romano cheese, and a little pasta water to create a silky sauce that coats every bite. If you are looking for a quick weeknight dinner that feels cozy, comforting, and full of spring flavor, this pasta with peas recipe is one you are going to want to rotate into your spring menu.

The sweet peas bring a pop of freshness, a little sweetness, and that unmistakable taste of spring. The guanciale is what builds the flavor in the pan, creating a rich and savory base that balances out the peas beautifully. Add in tender pearl onions, salty Pecorino Romano, and a splash of pasta water. So easy yet so delicious.

If you have spent any time here with me, then you know so many of my recipes are inspired by that old marbled notebook my father left behind. It is packed with my Nanny’s recipes, all rooted in simple Italian cooking where a handful of good ingredients is really all you need.

The minute sweet peas start showing up at the market, it feels like spring has officially arrived. This was always one of those dishes that made its way onto the table this time of year. In our family, we call it peas and macaroni. And if you are from an Italian-American family, you can probably hear exactly how macaroni was said. Think Sebastian Maniscalco. Yup, exactly like that.

I have tweaked it a little over the years with guanciale and pearl onions, but the heart of the dish is still exactly the same. Simple, really good ingredients.

Pasta with Peas Ingredients

• Pasta – Any kind will work here. I used mini rigatoni. I do think a pasta with ridges is best because it grabs onto all of that silky sauce.
• Guanciale – This is what really builds the flavor in the dish. It is rich, salty, and gives the pasta that savory bite that balances out the sweetness of the peas.
• Pearl onions – Pearl onions are smaller and sweeter than regular onions, with a softer flavor than shallots. They almost melt into the dish and give little pops of sweetness without overpowering everything else.
• Sweet peas – Fresh peas in the pod are really worth it when they are in season. They are sweeter, more tender, and just taste like spring.
• Pecorino Romano – Salty, sharp, and exactly what this pasta needs. It brings everything together and helps create that silky sauce.
• Pasta water – The real magic ingredient. It creates a light sauce that coats every piece of pasta.
• Olive oil – Just a little drizzle over the top at the end adds a touch of richness and makes the whole dish feel finished. Use your good olive oil for the drizzle.
• Salt and black pepper – To taste. Be sure to taste the pasta before seasoning. Guanciale is salty, and so is the pecornio. May not need much salt.

How to Make Pasta with Peas

Step 1

Bring a large pot of water to a boil and salt it really well. And I mean really well. Pasta water should taste like the sea. Cook your pasta according to the package directions, and do not forget to save about 1 to 2 cups of that pasta water. That starchy water is what is going to help make your sauce silky. Refer to my red pepper pasta post for some helpful pasta tips.

Step 2

While the pasta is cooking, grab a large stainless steel pan and add your diced guanciale. Cook it over medium-low heat until the fat starts to melt out and the guanciale gets crispy. Cook it slow, 5-7 minutes. That is what people mean when they say render the fat. You are slowly cooking it so all of that rich flavor comes out into the pan.

Step 3

Add the chopped pearl onions to the guanciale and the fat in the pan and cook for about 2 minutes, just until they start to soften a little.

Step 4

Add the peas to the pan and give everything a stir. Pour in about 2 tablespoons of water, cover the pan, and let the peas cook for a couple of minutes until they are bright green and tender.

Step 5

Add the cooked pasta right into the pan with the peas and guanciale. Pour in a little pasta water at a time. Start with about 1/2 cup. Stirring in between, until you get a light, silky sauce coating the pasta.

Step 6

Stir in the grated Pecorino Romano cheese. Keep mixing until it melts into the sauce. If it feels a little thick, add more pasta water. Add a little more Pecorino right over the top so it melts right in.

Step 7

Finish with a drizzle of olive oil, some black pepper, maybe a pinch more salt. Taste the pasta before adding salt. Serve right away.

Let’s Talk Guanciale

Guanciale is an Italian cured meat made from pork cheek, and it has a richer, silkier flavor than bacon or pancetta. Because it has more fat, it creates an absolutely delicious base for the whole sauce. That salty, savory richness is exactly what balances the sweetness of the peas.

Could you use pancetta or bacon if that is what you have? Sure. But if you can find guanciale, this is the dish for it. It gives the pasta that true Italian flavor and makes a simple bowl of peas and macaroni feel just a little extra special.

Tips for the Best Pasta with Peas

• If your market has fresh peas in the pods, grab those. They are a little more work, but completely worth it. The peas are sweeter and fresher, and you can toss a few of those empty pods right into the pasta water while the pasta cooks. No, the pods are not going into the dish, but they add a little extra sweetness to that pasta water you are saving for the sauce.
• Salt your pasta water really well. That pasta water is going to become part of the sauce.
• Save more pasta water than you think you need. Start with about 1 to 2 cups. You may not use it all, but it is what helps turn the cheese and rendered guanciale into that silky sauce.
• Cook the guanciale slowly over medium heat. You are not trying to burn it. You want the fat to slowly melt out while the meat gets crispy around the edges.
• Do not overcook the peas. They should stay bright green and a little tender, not dull and mushy. Nobody wants baby food peas mixed into their pasta.
• YOU CAN’T (yes, I’m telling you no)use pre-shredded cheese here. DON’T DO IT. Freshly grated Pecorino Romano melts so much better and gives you that silky sauce this pasta deserves.
• Use a pasta shape with ridges or little pockets. Mini rigatoni, shells, or orecchiette, all work really well because they catch the peas, cheese, and sauce in every bite.
• Finish with a little extra Pecorino and a drizzle of olive oil right before serving. It makes the whole dish feel just a little richer and more finished.
• I love adding pea shoots on top for presentation and a bright little crunch. But that’s totally optional.

Pea’s, Pasta, and all Your Questions

My Nanny’s Greatest Hits

If you liked this pasta with peas, there is a good chance you are going to love some of my other Nanny-inspired recipes too. So many of them came from that old marbled notebook and the simple Italian cooking she was known for.

My Nanny’s Chicken is one of the recipes I make over and over again. Same with her stuffed artichokes. Both are cozy, simple, and the kind of dishes that make the whole house smell amazing. I’ll be sharing more of her recipes and entertaining ideas, so come on over and join the cozy crew.

Print Recipe

5 from 1 vote

Easy Pasta with Peas

This pasta with peas is made with sweet peas, guanciale, pearl onions, Pecorino Romano, and pasta water for an easy spring dinner.

Prep 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Author: Lorraine Saeger

Equipment

• large stainless steel pan
• Large Pot

Ingredients

• 1 pound pasta
• 4 oz guanciale diced
• 1 cup pearl onions chopped
• 2 cups fresh peas shelled
• 2 tbsp water
• 1-2 cups reserved pasta water
• 1 cup Pecornio Romano cheese grated, plus more for serving
• 1-2 tbsp olive oil
• salt and pepper to taste

Instructions

• Bring a large pot of heavily salted water to a boil. If using fresh peas in pods, toss a few of the empty pods into the water while the pasta cooks for extra sweetness.
• Cook the pasta according to package directions until al dente. Before draining, reserve 1 to 2 cups of the pasta water.
• While the pasta cooks, heat a large stainless steel pan over medium heat. Add the diced guanciale and cook until the fat has rendered and the guanciale is crispy, about 5 to 7 minutes.
• Add the chopped pearl onions to the guanciale, leaving the fat in the pan. Cook for 2 minutes, until they begin to soften.
• Stir in the peas and add about 2 tablespoons of water. Cover the pan and let the peas cook for 2 to 3 minutes, until bright green and tender.
• Add the cooked pasta to the pan. Pour in about 1/2 cup of the reserved pasta water and stir well.
• Add the Pecorino Romano cheese and stir until melted and silky. Add more pasta water, a little at a time, if needed.
• Finish with a drizzle of olive oil, extra Pecorino Romano, and black pepper. Serve right away.