Creamy Black Pepper Pasta with Pancetta

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A quick black pepper pasta recipe that satisfies on every level — toss cooked noodles with a light creamy sauce that has Parmesan. Italian pancetta and sweet peas.

This pasta is a mash-up, combining elements from a few of my favorite pantry pasta recipes — creamy pasta al limone and my classic cacio e pepe pasta.

It also has pasta carbonara’s egg yolk and crisp bits of pancetta (which is an essential ingredient in a robust Amatriciana pasta recipe). Along with the earthy heat of black pepper, you taste caramelized bits of porky pancetta along with tender sweet peas.

Black pepper in pasta

By adding egg yolk and cream, the cheesy peppery pasta dish known as cacio e pepe (cheese and pepper) takes on an extra level of flavor. It may be easy to prepare, but like all simple things, the beauty is in the details.

Cook’s tips:

• Start with excellent quality dried pasta. If you happen to splurge on some pricey artisan pasta — great! You’re gonna take this recipe to the next level.   Tip: Any pasta you can find that’s extruded through bronze dies will be a winner.
• Use any type of long sturdy pasta noodle like bucatini, thick spaghetti, or linguine instead of tagliatelle.
• Black pepper pasta is a simple dish based on just a few essential ingredients — the pasta, cheese and of course, black pepper. Do yourself a favor and seek out whole Tellicherry peppercorns. They have a much smoother taste and sweeter aroma than other types of peppercorns. If you don’t believe me, try putting them side by side and taking a whiff.
• As for the cheese, definitely buy chunks of Italian pecorino and Parmesan and grate them yourself. I like a blend of cheeses, but using just one will still taste great.

This is an adaptable recipe. Instead of peas, toss in a handful of sliced asparagus stalks or cooked broccoli florets.

• I associate creamy lemon pasta with spring and green things, so I threw in some frozen sweet peas (happily available all year long).
• A big handful of tender baby greens like spinach or arugula, tossed with the hot drained pasta is another tasty addition.

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Creamy Black Pepper Pasta with Pancetta and Peas

Karen Tedesco

This black pepper pasta combines elements from a few of my favorite pantry pasta recipes — creamy lemon pasta, cacio e pepe, and pasta carbonara — along with sweet peas and crispy pancetta.

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4.88 from 16 community reviews

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Pasta

Cuisine Italian

Servings 4 servings

Ingredients

• ▢ 4 ounces (113 g) pancetta or slab bacon, diced
• ▢ 1 egg yolk
• ▢ 8 ounces (225 g) mascarpone cheese, or heavy cream
• ▢ Kosher salt
• ▢ 1 lemon
• ▢ 2 tablespoons each freshly grated Pecorino Romano and Parmesan cheese, or 1/4 cup of one type, plus additional for serving
• ▢ 2 teaspoons freshly ground black peppercorns
• ▢ 8 ounces (225 g) dried fettuccine or tagliatelle pasta
• ▢ 1 cup shelled fresh or frozen peas
• ▢ 3 tablespoons (45 g) butter

US Customary – Metric

Instructions 

• Put the pancetta or bacon in a small skillet over medium-low heat. Cook until the fat is rendered and the pancetta is crisp and golden, about 10 minutes. Remove to a paper-towel lined plate.
• Whisk together the egg yolk, mascarpone or cream and a pinch of salt in a bowl. Zest the lemon into the bowl, then halve the lemon and squeeze the juice from one half into the bowl. Stir in the cheese and black pepper.
• While the pancetta is cooking, bring 4 quarts water to a boil in a large saucepan or stock pot and season with 2 tablespoons kosher salt. Add the pasta and cook until al dente. Drop the peas into the pot 2 minutes before draining. Scoop out and reserve ½ cup of the cooking water.
• Put the hot drained pasta back into the pot and toss with the butter until it melts. Whisk ¼ cup of the cooking water into the egg yolk mixture until smooth, then pour over the pasta and toss together with tongs. Drizzle in more water if the sauce seems too thick (keep in mind it will thicken as it sits). 
• Add the pancetta to the pasta and toss gently to disperse. Serve the pasta with additional cheese.

Karen’s Notes and Tips

• I use a mixture of grated cheeses in this recipe: Romano and Parmesan cheese. If you don’t have both kinds on hand, use just one.
• Tellicherry peppercorns have the best flavor, with rich, warm heat and beautiful aroma. Grind them in a spice grinder or peppermill just before making the pasta.
• The recipe will satisfy 2 to 4 people (it’s pretty rich). If you want to make sauce for a pound of pasta, double up on the ingredients, but use discretion with the black pepper so it doesn’t overwhelm the dish — try 1 1/2 tablespoons at first and taste. 

Nutrition

Calories: 666kcal | Carbohydrates: 52g | Protein: 20g | Fat: 42g | Saturated Fat: 21g | Sodium: 714mg | Potassium: 376mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1230IU | Vitamin C: 29mg | Calcium: 173mg | Iron: 2mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.