Salsa di Piselli e Pancetta

Pea and Pancetta Sauce

Preparation info

  • 6

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

This is an utterly classic combination, and crops up all over the world – pea and ham soup, Chinese fried rice, petits pois à la française. Obviously a good thing!


  • 1 kg peas in pod
  • 120 g pancetta, cut into 5 mm <


Pod the peas. String and chop the pods, then boil in the vegetable broth for 20 minutes. Sieve and keep warm. Discard the solids.

Melt 60 g of the butter in a saucepan, add the onion and pancetta, and sweat for 10 minutes. The pancetta should be translucent. Add the peas, and sweat for a fu