Description
A comforting and flavorful Italian-inspired dish featuring toasted fregola pasta cooked with crisp pancetta, sweet peas, and rich Parmesan cheese, finished with fresh chives for a delightful and satisfying meal.
Ingredients
Scale
Fregola Pasta
- 1 1/2 cups fregola
- 4 tablespoons butter, divided
- 1 cup chicken stock or water
- 1 cup frozen peas
Meat and Aromatics
- 8 oz thinly sliced pancetta or bacon
- 1 large shallot, minced
Cheese and Seasoning
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 3 tablespoons minced chives (optional)
- Salt and pepper, to taste
Instructions
- Cook the Fregola: Bring a medium-sized pot of salted water to a boil. Add the fregola and cook until al dente, about 7-8 minutes. Drain and set aside, as it will continue cooking later with the chicken stock.
- Prepare the Pancetta and Shallots: While the fregola cooks, heat a large sauté pan over medium-high heat. Add 2 tablespoons of butter and the pancetta. Cook until the pancetta is crisp, about 4-5 minutes. Remove pancetta with a slotted spoon and set aside on a plate. In the same pan with the rendered fat, add the minced shallots and cook, stirring continuously, until soft and translucent.
- Combine Fregola and Stock: Add the drained fregola to the pan with shallots, stirring to combine. Pour in the chicken stock and season with freshly cracked black pepper, avoiding salt since pancetta and Parmesan provide saltiness. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until the liquid is almost evaporated and fregola is tender, about 3-5 minutes.
- Finish the Dish: Just before serving, fold in the frozen peas, grated Parmesan cheese, and the remaining 2 tablespoons of butter until melted and well combined.
- Serve: Divide the fregola mixture into serving bowls. Top each with crispy pancetta crumbles, extra grated Parmesan, minced chives, and a few turns of black pepper. Serve immediately for best flavor.
Notes
- Use chicken stock for added flavor; water can be substituted, but the dish will be less rich.
- Adjust salt carefully as pancetta and Parmesan are naturally salty.
- For a vegetarian version, substitute pancetta with sautéed mushrooms and use vegetable broth instead of chicken stock.
- Fresh chives add a mild onion flavor and a pop of color but are optional.
- Fregola is a toasted semolina pasta from Sardinia; if unavailable, Israeli couscous can be a substitute.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
