Peas with Pancetta

Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

Fresh peas have a sweetness that is impossible to match. But frozen peas are fine here, too. If you can’t find pancetta, substitute bacon. This is a steadfast side dish.


  • 4 tablespoons extra-virgin olive oil
  • 100 g/ oz unsmoked pancetta


Heat the oil in a large sauté pan over a medium heat and cook the pancetta until crisp and golden. Add the onion and sauté for 5 minutes, stirring frequently.

Add the wine, reduce the heat to medium-hot and simmer gently for a few minutes to reduce slightly. When the onion begins to soften, add the peas and cook for a further 2 minutes, stirring continuously. Serve immediately.