This classic Italian side dish combines the savory flavors of Italian bacon and peas for a deliciously comforting side for any meal. I will show you how to make it with this easy step-by-step recipe.
Peas with bacon (Italian bacon) is one of my favorite traditional Italian side dishes and it is so easy to make. You can find this dish all over Italy as a contorni (side dish) and every restaurant that makes it, has their own special family recipe and way of doing it. This is my family's recipe for it.
In Italy, it is called piselli con pancetta and Italians take it a step further and turn it into pasta with peas and pancetta by adding pasta for an easy main dish. So if you love this recipe, go ahead and try that out on another night!
The Italian bacon in this recipe, called pancetta, is already seasoned and it imparts so much flavor in this peas side dish that you don't need anything more than salt for seasoning this dish. This recipe is perfect any time of year since we are using frozen peas to make it.
I love having frozen pancetta and peas in the freezer to whip this up whenever I am craving it.
What You Will Need (And Substitutions)
Here is a list of the ingredients you will need (full recipe and quantities below):
- Frozen green peas
- Thick sliced Italian bacon (pancetta): I like to buy this from the deli section at the grocery store. They will usually ask you how thick you want something sliced and I opt for ½ inch thick. You will need two of these thick slices.
- Red onion: If you cannot find this, shallots or yellow onion will work.
- Olive Oil: Extra virgin or regular olive oil are both fine.
- Kosher salt
How To Make Peas With Bacon (Italian Style)
- Prep the ingredients: Finely chop the onion and cut the pancetta into long thin slices that are ½ inch wide by 1 inch long.
- Crisp up the Italian bacon: In a medium sauce pan over medium heat, add the olive oil and pancetta and crisp up the pancetta on all sides then remove from the pan for later.
- Saute onions: In the same pan you cooked the pancetta, add the onions to the rendered bacon fat and cook until translucent.
- Cook Peas: Once the onions are done cooking, add the peas, and cook them until they brighten in color and turn a nice vibrant green color. Season with salt.
- Combine: Add the cooked Italian bacon back into the pan with the peas and onions and cook for one minute then serve.
My Favorite Ways To Use Leftover Peas!
If you find yourself with any leftovers, these peas are great the next day. I just store them in an air-tight container in the fridge for up to 4 days. Here is how I like to use up the leftovers:
- As they are: These peas reheat really well in the microwave and you only need about 1-2 minutes on medium high to heat them. You can eat them for lunch for a filling and tasty meal.
- On bruschetta bread: If I have a few extra minutes, I like to make some bruschetta bread or crostini and serve the peas on top. I just warm the peas in the microwave, give them a little mash and serve them over the charred bread. You can also add the peas to a food processor for a smoother texture.
Tips and Variations
Here are some of tips to make sure you have success when making this:
- Don't over cook the peas: You want the peas to have a bright vibrant green color when serving. When you over cook the peas, the peas will turn a dark green color which is not as appetizing and they will loose their pop of texture. Cook just until the peas are hot.
- Use guanciale: If you have access to guanciale (Italian cured pork jowl), it goes really well with the peas instead of the Italian bacon. I like to cut the guanciale really thin and cook it up the same way you would pancetta.
- Cut the pancetta into thin strips: I like to cut the bacon in this recipe into thin strips which does take a few minutes longer (opposed to chopping the pancetta into cubes) but cooking thin strips of Italian bacon will give more of a crispy texture to the bacon and more texture and flavor in each bite of the dish.
Recipe Faqs
You will know when the peas are fully cooked when they turn a vibrant green color and you stop seeing steam release from the frozen peas. Always test them before serving to ensure they are hot and cooked through.
Yes. Fresh peas make an excellent swap for frozen peas. You will need to cook them for a minute or so longer than the frozen peas.
I do not recommend using canned peas for this recipe since they are already too soft and will not hold up to the cooking as well and they will become mushy.
I do not recommend making this dish ahead of time since the peas will loose their vibrant green color and texture when reheating. it is best to make this right before you are ready to serve it.
What to Serve With Peas And Bacon
Here are some of my favorite main dishes to serve with peas:
Peas With Italian Bacon
Ingredients
- 16 ounces green peas frozen
- ½ cup red onion finely chopped
- 6 ounces pancetta cut into ½ thick strips then cut the strips in half
- 2 tablespoon olive oil any kind will do
- ½ teaspoon kosher salt plus more for the pasta water
Instructions
- Pre-heat a large sauté pan over medium heat.
- Add the olive oil.2 tablespoon olive oil
- Now add the pancetta and cook until crispy.6 ounces pancetta
- With a slotted spoon, remove the pancetta from the pan (leaving the bacon grease in the pan) and set aside on a plate.
- In the same pan, add the onions to the rendered pancetta fat and cook until translucent.½ cup red onion
- Now add the peas and cook for a few minutes then reduce heat to low.16 ounces green peas
- Add the salt and mix well.½ teaspoon kosher salt
- Add the pancetta back to the pan and toss to combine with the peas.
- Taste for any additional seasoning then serve.
Megs
thanks for sharing! This reminds me of my childhood when my grandmother would make this dish. Such great memories. I can't wait to try this.
kisitalian
I hope you enjoy it!