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Spaghetti Tossed with Peas Onions and Pancetta

Spaghetti Tossed with Peas Onions and Pancetta by

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Spaghetti Tossed with Peas Onions and Pancetta is a simple but exquisite dish that creates a sauce made with only extra virgin olive oil, frozen peas, chopped onion, and pancetta.  This dish is very light, and delicate tasting and it’s ready in less than 25 minutes.  


While this spaghetti tossed with peas onions and pancetta is nothing fancy, the result is FA-BLU-LOUS!!  It is a meal that’s satisfying and SO delicious – it’s sublime!

The secret to its amazing flavor is due to our favorite Italian bacon, pancetta, and, of course, good quality extra virgin olive oil.

Spaghetti Tossed with Peas Onions and Pancetta by


Ingredients Needed for this dish… 



How To Make Spaghetti Tossed with Peas Onions and Pancetta…

1.  First, start by sautéing the chopped onion in a skillet along with some olive oil. 

2.  Next, add some crushed red pepper, and pancetta.

3.  Third, the peas go in, along with some water, and broth and simmers for about 15 minutes.  This creates a very quick and light sauce. 

Skillet sauteing the onions and then with the peas, by 4.  Finally, the spaghetti is boiled until al-dente, and then it’s transferred and gets tossed with the peas and pancetta mixture.   

Spaghetti is transferred to the skillet with the peas mixture. by



Cook’s Notes and Tips:

  • No need for any creams.  The sauce is finished off with some grated Parmesan cheese and a little butter to create a light creamy effect without adding a ton of fat and calories. 

  • Using only extra virgin olive oil is what really gives great flavor to this entire dish.  Good quality olive oil is important in this recipe.  Extra virgin olive oil should read on its label “Product of Italy”  ….and not just “packed in Italy.”

  • Keep in mind: it makes a huge difference in the quality of olive oil rather than quantity.  The olives have to come from Italy and not from other foreign countries, which is how some olive oil brands process their oil; and therefore the label will read “packed in Italy” or “packed in Greece.” Nothing wrong with those olive oils, but definitely you will notice the difference in flavor.

  • Our mom always used water to create the sauce, but I added a splash of vegetable broth to give this sauce more depth of flavor. 


A fork full of spaghetti over a dish. by

I bet everyone will enjoy this dish, even your littlest, fussiest eaters will devour it.

The only thing needed is to serve it with more grated Parmigiano-Reggiano cheese at the table, and let everyone help themselves.  And, of course, a glass of wine wouldn’t hurt either. 

Perfect to serve on meatless Mondays!  

This dish gives me great pleasure every time I serve it to my family, simply because I’m happy they’re eating vegetables with one of their favorite foods – and that is spaghetti!  

Try this recipe!  You won’t be disappointed. 

Buon Appetit!



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Spaghetti Tossed with Peas Onions and Pancetta by


More Tasty Recipes with Veggies… try these! 



Yield: 3 to 4 servings

Spaghetti Tossed with Peas Onions and Pancetta

Spaghetti Tossed with Peas Onions and Pancetta by

Spaghetti Tossed with Peas Onions and Pancetta is a simple but exquisite dish that creates a sauce made with only extra virgin olive oil, frozen peas, chopped onion, and pancetta.  This dish is very light, and delicate tasting and it's ready in less than 25 minutes.

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes


  • 3 to 4 Tbsp. extra virgin olive oil - divided
  • 1 large onion - chopped
  • 1/8 tsp. crushed red pepper
  • 5 Tbsp. (about 2 ounces) already diced pancetta
  • 4 cups (16-ounces) frozen petite peas - rinsed and drained.
  • 1/4 tsp. salt.
  • 3/4 cup water
  • splash of vegetable broth, (about 1/4 cup)
  • fresh cracked pepper to taste
  • Optional: 2 Tbsp. butter
  • 1/4 cup grated Parmigiano-Reggiano cheese, and extra at the table
  • 1/2 to 3/4 pound spaghetti or Gluten-Free Spaghetti


  1. In a medium or large-size sauté pan, heat on moderate heat and add 3 tablespoons of extra-virgin olive oil, along with the onions. Sauté onions until they are soft and turn a golden color, about 3 to 4 minutes.
  2. Add pancetta and crushed red pepper, and continue to sauté, stirring until the pancetta is fully cooked for about 2 to 3 minutes.
  3. Add in the peas and salt. Sauté peas for about 2 minutes, until peas are completely defrosted and all the flavors infuse together. Finally, pour in the water and a splash of vegetable broth. Then cover with a large lid. Simmer on low-medium heat for about 15 minutes. Turn off heat.
  4. Meantime, in a large pot of boiling water, add 1 teaspoon of salt to the water. Add the spaghetti or your favorite gluten-free pasta to the boiling water and cook the pasta to "al-dente," about 5 to 6 minutes.
  5. When the pasta is ready, using a large spaghetti fork, grab the spaghetti and transfer it into the skillet with the peas mixture.
  6. Drizzle on top with extra-virgin olive oil, about 1 to 2 tablespoons, or add 2 Tbsp. of butter instead.
  7. Optional: and finally, stir in 1/4 cup of grated Parmigiano-Reggiano cheese, and mix to combine everything. Add fresh cracked pepper to taste. Serve with extra grated cheese at the table.
  8. Serves 3 to 4

Nutrition Information:


3 to 4 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 449Total Fat: 18.3gCarbohydrates: 57.4gProtein: 15.6g
Nutrition Facts
Serving size: 1 serving
Servings: 4
Amount per serving  
Calories 449
% Daily Value*
Total Fat 18.3g 23%
Saturated Fat 5.5g 28%
Cholesterol 57mg 19%
Sodium 229mg 10%
Total Carbohydrate 57.4g 21%
Dietary Fiber 9.6g 34%
Total Sugars 9.1g  
Protein 15.6g  
Vitamin D 4mcg 20%
Calcium 62mg 5%
Iron 4mg 25%
Potassium 350mg 7%


Any questions?  Please, ask away!  And, if you make this recipe for spaghetti tossed with peas onions, and pancetta, let us know and leave a comment below!  We’d love to hear from you.  It not only helps those who read your comments but it helps us too.

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Originally published August 2015, updated March 2021.

Happy and Healthy Cooking!  🙂

Thanks for stopping by!  

 xo Anna and Liz


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  • Reply
    March 13, 2021 at 8:36 am

    Brilliant! I don’t have too much in my freezer, but one thing I always have are frozen peas. They just really come in handy for a pasta or quick curry. I just found already diced pancetta at my store and got so excited!

    • Reply
      by Anna and Liz
      March 13, 2021 at 9:03 am

      Thanks so much Mimi. You are going to love this dish, enjoy and have a great weekend. 🙂

  • Reply
    SavoringTime in the Kitchen
    August 13, 2015 at 9:01 pm

    I love peas! What a delicious and easy meal and with busy summer days, so welcomed. Have a great weekend!

    • Reply
      August 18, 2015 at 5:40 am

      Thank you Sue! Have a great day!

  • Reply
    Tricia @ Saving room for dessert
    August 12, 2015 at 4:39 pm

    Sometimes I think I could throw peas in with anything and be happy. This is lovely! Easy, quick and tasty = perfect!

    • Reply
      August 13, 2015 at 5:24 pm

      and we agree!! … thanks for stopping by!…. have a great day!

  • Reply
    cali @ cali's cuisine
    August 11, 2015 at 12:11 pm

    This looks like a Super Summer Supper!

    • Reply
      August 11, 2015 at 2:31 pm

      We hope you get to try it – thanks Cali!

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