Fregola with Pancetta, Peas, and Parmesan Recipe

You know that moment when you want something cozy and a little special, but not too complicated? That’s exactly why I love this Fregola with Pancetta, Peas, and Parmesan Recipe. The nutty, toasted flavor of fregola pasta paired with crispy pancetta, sweet peas, and a generous sprinkle of Parmesan is pure comfort in a bowl. Plus, it comes together quickly enough for a weeknight meal but feels fancy enough for guests.

When I first made this dish, I didn’t expect how creamy and satisfying it would turn out without any heavy cream. That’s the magic of cooking the fregola with chicken stock and letting the Parmesan melt in at the end—it’s simple but packed with flavor. If you’re looking for a recipe that balances savory, fresh, and rich notes in an easy-to-make format, you’ll want to bookmark this one.

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Ingredients You’ll Need

Each ingredient in this Fregola with Pancetta, Peas, and Parmesan Recipe plays its own role to build those rich, comforting layers of flavor while still keeping things fresh and balanced. When shopping, look for good-quality pancetta—it really makes a difference!

• Fregola: This Sardinian toasted pasta has a wonderful nutty flavor and chewy texture that pairs perfectly with creamy cheese and crisp pancetta.
• Butter: Using butter in two stages brings richness and helps bind all the flavors together smoothly.
• Pancetta or bacon: Go for thinly sliced pancetta if you can find it; it crisps up beautifully and adds that salty punch.
• Shallot: Adds a subtle sweetness and depth without overpowering the dish.
• Chicken stock or water: Stock amps up flavor, but water works in a pinch if you’re aiming for simplicity.
• Frozen peas: They keep the dish bright and fresh, plus they’re super easy to fold in just before serving.
• Parmesan cheese: Freshly grated is key here for melting evenly and giving you that classic Italian finish.
• Chives (optional): I love the fresh oniony pop they provide as a garnish, but they’re easy to skip if you don’t have any on hand.
• Salt and pepper: Season carefully since the pancetta and Parmesan add their own saltiness.

Variations

I’ve found that this Fregola with Pancetta, Peas, and Parmesan Recipe can easily be tweaked to suit your mood or pantry staples. Don’t hesitate to make it your own!

• Vegetarian version: Swap pancetta for mushrooms sautéed with smoked paprika—they bring a similar earthiness without the meat. I tried this once when guests didn’t eat pork, and it was still a hit!
• Seasonal swaps: In spring, fresh peas are fantastic, but in fall, swapping in sautéed kale or Swiss chard adds a lovely color and texture.
• Cheese variations: If you want a twist, try Pecorino Romano instead of Parmesan for a sharper flavor; it changes the dish’s vibe nicely.

How to Make Fregola with Pancetta, Peas, and Parmesan Recipe

Step 1: Cook fregola until al dente

Start by bringing a large pot of salted water to a boil. Add the fregola and cook for about 7 to 8 minutes—you want it just tender, not mushy, because it’ll finish cooking in the next steps. I always taste-test as it cooks because fregola can vary between brands, and you want that slightly chewy, toasted bite.

Step 2: Crisp the pancetta and soften shallots

While the pasta cooks, heat a large sauté pan over medium-high heat and add 2 tablespoons of butter along with the thinly sliced pancetta. Let it crisp up for 4 to 5 minutes, stirring occasionally so it browns evenly. Once nice and crisp, use a slotted spoon to transfer it to a plate—don’t toss that flavorful fat in the pan; we’ll use it to cook the shallots.

Next, add the minced shallot to the pancetta fat and stir continuously over medium heat until the shallots are soft and translucent—about 2 to 3 minutes. This step adds a sweet, caramelized base that complements the salty pancetta beautifully.

Step 3: Combine fregola, stock, and season

Add the drained fregola to the pan and stir to combine it with the shallots. Then pour in the chicken stock and give it a few grinds of freshly cracked pepper. Hold off on adding extra salt here; the pancetta and Parmesan already bring plenty of saltiness to the dish. Bring the stock to a gentle simmer, then reduce the heat to low. Let it cook gently for 3 to 5 minutes, stirring occasionally until most of the liquid evaporates and the fregola is tender and glossy.

Step 4: Finish with peas, Parmesan, and butter

Just before serving, fold in the frozen peas, the remaining 2 tablespoons of butter, and the freshly grated Parmesan. Stir until the butter and cheese melt smoothly into the fregola, creating a silky, luscious texture. Divide the pasta among bowls, then sprinkle the crispy pancetta back on top along with minced chives if using, a little extra Parmesan, and a fresh crack of black pepper. Serve immediately for the best experience!

How to Serve Fregola with Pancetta, Peas, and Parmesan Recipe

Garnishes

I love to garnish this dish with a sprinkle of freshly chopped chives for that gentle onion flavor and a bit more grated Parmesan for extra umami. A few cracks of fresh black pepper on top always make each bite pop. If you want to add a little freshness, a lemon zest sprinkle brightens things wonderfully without stealing the show.

Side Dishes

This recipe pairs beautifully with a crisp green salad dressed with lemon vinaigrette or some roasted seasonal vegetables like asparagus or carrots. On days when I want to keep it simple, a crusty loaf of bread to soak up any leftover sauce is my go-to.

Creative Ways to Present

For a dinner party, I like serving the fregola in shallow bowls and arranging the pancetta crisps decoratively on top, almost like little edible confetti. Adding microgreens or edible flowers can elevate the plate for a special occasion. It’s amazing how a few thoughtful touches turn this humble dish into a feast for both the eyes and the palate.

Make Ahead and Storage

Storing Leftovers

When I have leftovers of this Fregola with Pancetta, Peas, and Parmesan Recipe, I let it cool down completely before transferring it to an airtight container. Stored in the fridge, it keeps well for up to 3 days. The flavors tend to deepen overnight, so eating it the next day is still delicious.

Freezing

I don’t usually freeze this dish because the peas and butter-rich texture don’t always come back perfectly after thawing. However, if you need to, freeze in portions without the fresh garnishes and use within 1 month. Thaw gently in the fridge overnight.

Reheating

I reheat leftovers gently on the stovetop with a splash of water or chicken stock to loosen things up and help the fregola regain its creamy texture. Microwave works in a pinch but stirring halfway through helps prevent dry spots or clumping.

FAQs

Final Thoughts

This Fregola with Pancetta, Peas, and Parmesan Recipe holds a dear place in my kitchen repertoire because it’s reliably delicious, surprisingly quick, and wonderfully comforting. I love how the toasted fregola gives it a texture you don’t often find, while the pancetta and Parmesan bring a decadent savory punch. I really hope you give it a try—it’s the kind of dish that feels like a warm hug after a long day, and I’m sure your family and friends will go crazy for it too!

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