Peas and Pancetta with Lemon

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Looking for an easy and delicious dinner idea? Try this recipe for peas and pancetta with lemon. It’s perfect for a family meal, and takes just minutes to prepare. Plus, the flavors are amazing! IN FACT – at my Friendsgiving dinner one year, one of my favorite people declared it her favorite thing on the entire menu. So give it a try tonight. You won’t be disappointed.

Peas and Pancetta from (@whatsgabycookin)

This Peas and Pancetta dish is embarrassingly easy. So easy that you could absolutely send this to someone in your family and ask them to whip it up if you needed a helping hand. No shame in that game.

Cook off the pancetta and then set aside and do your very best not to eat it all. Leaving the rendered fat from the pancetta, cook off some shallots, red pepper flakes and frozen peas. Add the pancetta back in, top it off with some lemon zest, and done. Easy right? You could make it a few hours ahead of time and then just leave it hanging in the skillet and re-heat it for a minute or two before serving. Peas and Pancetta with Lemon – done and done.

Peas and Pancetta from (@whatsgabycookin)

PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!

So there you have it – a delicious and easy recipe, perfect for a family meal or special occasion. And believe me, your friends and family will be impressed. So give it a try tonight. You won’t be disappointed!

Did you love this Peas and Pancetta with Lemon recipe? Try these other dishes.

Peas and Pancetta from (@whatsgabycookin)

Peas and Pancetta

5 from 1 vote
This peas and pancetta situation couldn’t be an easier or more delicious side dish!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Italian
Servings 8 servings


  • 1/2 pound pancetta cut into small dice
  • 3 shallots halved and thinly sliced
  • ½ teaspoon red pepper flakes
  • 1 pound fresh peas or frozen peas that you’ve let thaw
  • 1 lemon zested and juiced
  • Kosher salt and freshly cracked black pepper


  • If using fresh peas, bring a medium pot of water to boil. Blanch the peas for 3-4 minutes and remove. If using frozen peas, skip this first step.
  • Heat a large skillet over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
  • Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and lemon juice cook until warmed through. Transfer to a large bowl and top with the crisp pancetta and lemon zest.


I highly recommend serving this with pasta and a protein like chicken.

Nutrition Information

Calories: 175kcal | Carbohydrates: 11g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 194mg | Potassium: 247mg | Fiber: 4g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 1mg

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. These look soooo yummy, and even better, easy! Love that pop of lemon zest. I don’t think I’ll make them for Thanksgiving – we already have too much going on! But I’m bookmarking for a later date.

  2. These look so tasty, or even much better, very easy! I don’t think I’ll make them for Thanksgiving…. We currently have way too much taking place! Yet I’m bookmarking for a later day.

    1. Yes!! Or you could crisp the pancetta the day before and then re-heat it day of with the peas in a medium skillet!

  3. I made these for Thanksgiving and they went over great. I doubled the recipe after I saw in the comments that it only serves six, including doubling the red pepper flakes. It was a little spicy for some of my family but my brothers and dad loved it! They’re big on spicy food. So when I asked my mom if she wanted me to bring anything for Christmas, my brother jumped right in and said, “Bring those peas you made for Thanksgiving.” I think I’ll only put in 1 1/2 the amount of red pepper flakes. That should still be plenty spicy I think. If not, they can just add their Slap Your Mama spice. Haha.

  4. Just making it to this recipe. Looks delish. I bet this would pair well with the butternut squash pasta? On the side or on top!

  5. Hi! Can’t wait to make this this year…. Am I missing when and where to add the lemon juice? Ingredients say zested and juices. Instructions say to top with zest. Where/when do I add the lemon juice?

  6. I just prepared this wonderful sounding dish for Thanksgiving. I was wondering if I should put any lemon juice in the dish or just the lemon zest? Due to time considerations, I will just use the lemon zest this time but still wondering about the juice, if it would add anything to the dish. Thanks for all your fabulous recipes, Gaby!!!

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