Fusilli with Pancetta, Peas, and Cream

Fusilli con la Pancetta e Piselli

Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

Savory pancetta and sweet peas make a great combination. I don’t use onion because I don’t want to attenuate the rustic, forceful flavor of pancetta, which makes fusilli, with its ridges and firm texture, a perfect pasta choice.


  • pounds fresh peas (or 12 ounces frozen)
  • 2


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Shell the peas, if using fresh.
  3. Cut the pancetta into narrow strips about 1 inch long. Put the butter in a 10-inch skillet and place over medium-high heat. When the butter has melted, add the pancetta and sauté until it has lightly browned. Add the fresh