Pancetta, Broccolini & Pea Pasta

Published 1st January, 2019

Cuisine: Italian   Serves: 4

Preparation: 15 Mins   Cooking: 15 Mins


  • 200 gm Barossa Fine Foods Pancetta, thinly sliced
  • ½ Brown Onion, finely chopped
  • 2 Cloves Garlic, finely chopped
  • Olive Oil
  • 1 Cup Baby Peas (frozen)
  • 1 Bunch Broccolini
  • 2 tbls Pecorino Cheese, grated
  • Cooked Spaghetti


  1. In a frypan over medium heat, sauté the pancetta in a small amount of olive oil until it starts to crisp, remove from pan and set aside.
  2. Add a little more olive oil to the pan if needed (the pancetta will have probably made enough oil in the pan) add the onions and garlic & sauté until fragrant and transparent. Cut the Broccolini into flowerets and add to the pan along with the baby peas. Toss for a few minutes, add the pasta.
  3. Toss the spaghetti with the vegetables, add the pancetta back to the pan and the pecorino cheese, season with cracked black pepper & serve. Serve with extra grated pecorino cheese.