Creamy Fusilli with Pancetta and Peas

It’s funny how some dishes land deep in your memory—not because they were fancy or complicated, but because they felt comforting in exactly the right way. This creamy fusilli with pancetta and peas is one of those for me. Just thinking about it brings the smell to mind—the smoky richness of pancetta mingling with garlicky steam and that sweet hint of peas coming through, all wrapped together in this humble, silken cream sauce. It’s not a show-off kind of meal. It’s warm, simple, and cozy. Like something you’d throw together on a Tuesday evening when you’re tired but still want real food that feels generous.

Why You’ll Crave It

• It’s truly a one-pot wonder – no extra dishes, no fuss.
• The pancetta gives you that savory, deep flavor without needing any complicated seasonings.
• That perfect balance of salty, creamy, and sweet (from the peas) hits every note your palate wants.
• Ready in about 15 minutes – which basically makes it weeknight dinner gold.
• The creamy sauce clings to every curve of the fusilli like it’s meant to be that way.

The first time I made this, I didn’t expect much—just pasta and peas—but we ended up scraping the bottom of the pot, all of us. Even the quiet one asked for seconds.

What You’ll Need

• Fusilli pasta: 300g of that good, curly kind – it holds sauce like a dream
• Pancetta: 150g, diced into tiny pieces so it fries up nice and crisp
• Green peas: 200g, frozen is totally fine, though fresh is a treat in spring
• Heavy cream: 250ml of thick, pourable cream – nothing too light, you want lush
• Chicken or vegetable broth: 750ml, warm if you have time – helps everything cook better
• Grated Parmesan: 100g, freshly grated if possible – pre-shredded just melts differently
• Olive oil: 2 tablespoons, just enough to get the pancetta going
• Garlic: 2 cloves, finely minced – adds depth without taking over
• Salt and pepper: To taste – go gently, the pancetta and cheese are both salty already
• Fresh parsley: A small handful, chopped, for that clean, herby finish

Easy How-To

Start with the pancetta

Heat the olive oil in a large pot over medium heat. Add the diced pancetta and stir it around while it renders—let it get a little golden and crisp, about 3 to 5 minutes. You’ll start smelling that savory magic pretty quickly.

Build the base

Stir in the garlic, let it sizzle for about 30 seconds (no more, or it’ll get bitter). Then pour in the fusilli and all the broth. It’ll look watery at first, but don’t worry—it thickens beautifully. Give it all a good stir.

Simmer till al dente

Crank up the heat a bit and bring everything to a gentle boil, then reduce to a lively simmer. Cover the pot, stirring every couple of minutes just to check in. After about 8-10 minutes, the pasta should be just tender and the liquid mostly soaked in.

Cream and peas, here we go

Add the green peas and pour in your cream. Stir gently. Let it simmer uncovered for 2 or 3 more minutes until the sauce looks glossy and the peas are warm and bright green. It should feel silky when you run the spoon through it.

Finish and taste

Turn off the heat and add the parmesan. Stir well until it melts into the sauce. Now taste… maybe a pinch of salt? Maybe a crack of fresh pepper? Trust yourself. Scatter fresh parsley over the top. That’s it.

Good to Know

• If you walk away and the pasta sticks to the bottom… just pretend you meant to, scrape those crispy bits and enjoy them.
• Frozen peas work perfectly – no need to thaw. They’ll warm up right in the pot.
• This dish thickens as it sits – a quick splash of broth or even a dab more cream brings it right back when reheating.

Serving Ideas

• Serve with a bitter green salad (like arugula with lemony dressing) to cut the richness
• Add a poached egg on top – sounds a bit decadent, but ohhh it’s so good
• Slice of crusty bread on the side to scoop up the last of the sauce… obviously

Top Tricks

• Always taste before adding salt – between the pancetta, broth, and cheese, it’s already quite bold
• Let the pasta sit for 2-3 minutes before serving – gives the sauce time to settle and hug each piece better

Frequently Asked Questions

Can I make this ahead of time?

Yes, though it’s best enjoyed right after cooking. If reheating, just splash in some broth or cream and warm gently on the stove.

What can I use instead of pancetta?

Bacon absolutely works. For a vegetarian version, mushrooms (especially cremini or shiitake) give a lovely umami twist.

What if I don’t have fusilli?

Any short pasta will do – penne, rotini, even shells pick up the sauce nicely. Just adjust cooking time as needed.

Can I freeze leftovers?

Technically yes, but the cream might separate. It’s safe, just not quite as luscious. Fridge storage is better for this one.

Is it very rich?

It’s on the indulgent side, yes—but you can lighten it slightly with half-and-half or swap in a splash of milk with broth. Still delicious.