Seven Ps Pasta

Why You’ll Love This Recipe

I love Seven Ps Pasta because I get a satisfying combination of crispy pancetta, sweet peas, and creamy Parmesan sauce in every bite. Garlic, lemon zest, and plenty of freshly cracked pepper give the sauce plenty of flavor, while toasted pine nuts and fresh parsley add crunch and brightness.

I also appreciate how quickly this dish comes together. I crisp the pancetta while the penne boils, then build the sauce in the same skillet, so I get a rich, well-rounded dinner with minimal cleanup.

Another reason I keep this recipe in my dinner rotation is its flexibility. I can swap the pasta shape, use bacon or prosciutto, and add extra vegetables depending on what I have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

The Seven Ps

• 12 ounces (340 g) penne pasta
• 4 ounces (115 g) pancetta, diced
• 1 1/2 cups fresh or frozen peas
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley
• 1/4 cup pine nuts
• 1 teaspoon freshly cracked black pepper, plus more to taste

For the Creamy Sauce

• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 cup reserved pasta water, as needed
• Salt, to taste
• 1 tablespoon salt, for the pasta water

For Serving

• Extra grated Parmesan
• Extra chopped parsley
• Lemon wedges
• Red pepper flakes, optional

Directions

1. I bring a large pot of salted water to a boil and cook the penne according to the package directions until al dente. In the last 2 minutes, I add the peas to the pot. Before draining, I reserve about 1/2 cup of the pasta water.
2. While the pasta cooks, I toast the pine nuts in a dry skillet over medium-low heat for 2 to 3 minutes, shaking the pan often, until golden and fragrant. I take care to watch them closely, since they burn quickly. I transfer them to a small plate.
3. In the same skillet, I add the olive oil and pancetta and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is golden and crisp. I move it to a plate with a slotted spoon, leaving about 1 tablespoon of the drippings in the pan.
4. I reduce the heat to medium-low and add the butter. Once melted, I add the garlic and cook for 30 seconds until fragrant.
5. I pour in the cream and the black pepper and bring it to a gentle simmer. I cook for 2 to 3 minutes, stirring occasionally, until it begins to thicken slightly.
6. I reduce the heat to low and stir in the Parmesan until melted and smooth. I add the lemon zest.
7. I add the drained penne and peas to the skillet and toss gently with the sauce. If the sauce is thicker than I want, I gradually add reserved pasta water until it reaches a silky consistency.
8. I stir in most of the pancetta and the lemon juice, then taste and adjust the salt, pepper, and lemon. I take care with the salt, since the pancetta and Parmesan are already salty.
9. I divide the pasta among bowls and top with the toasted pine nuts, parsley, the remaining pancetta, extra Parmesan, and more cracked pepper. I serve immediately with lemon wedges.

Servings and Timing

I get approximately 4 generous servings from this recipe.

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: About 25 minutes

The exact cooking time depends on the pasta shape and how crisp I like the pancetta, so I taste the pasta and watch the color of the pork rather than relying only on the clock.

Variations

• Prosciutto Version: I replace the pancetta with torn prosciutto and add it at the end so it stays silky.
• Pesto Version: I stir 2 to 3 tablespoons of basil pesto into the sauce for an extra “P” and a herby twist.
• Lighter Version: I replace half of the cream with whole milk or reserved pasta water and still add Parmesan for body.
• Vegetarian Version: I skip the pancetta and sauté sliced mushrooms in olive oil with a pinch of smoked paprika for a savory, meaty flavor.
• Pistachio Swap: I replace the pine nuts with chopped pistachios for a more affordable, equally crunchy topping.
• Gluten-Free Version: I use gluten-free penne and reserve extra pasta water, since gluten-free pasta absorbs more sauce.

Storage/Reheating

I prefer eating Seven Ps Pasta immediately because the creamy sauce has its smoothest consistency and the pine nuts are at their crunchiest when freshly made.

If I have leftovers, I transfer them to an airtight container and refrigerate them promptly. I keep the pasta refrigerated for up to 3 days. I store the pine nuts separately so they stay crisp.

For reheating, I place the pasta in a skillet over low heat and add a small splash of cream, milk, or water. I heat it gently while stirring occasionally until thoroughly hot. I can also reheat an individual portion in the microwave, adding a splash of liquid, covering it loosely, and heating in short intervals.

I generally don’t freeze creamy pasta because cream sauces can separate after freezing and thawing, and the pasta can lose some of its original texture.

FAQs

What are the seven Ps?

For this version, they’re penne, pancetta, peas, Parmesan, parsley, pine nuts, and pepper. The name is more of a fun way to remember the ingredients than a traditional recipe, so I feel free to adapt the list.

Can I use a different pasta shape?

Yes. I use rigatoni, fusilli, farfalle, or shells. Short pasta shapes with ridges or hollows hold the creamy sauce and peas best.

What can I use instead of pine nuts?

I use toasted walnuts, almonds, pistachios, or breadcrumbs fried in olive oil. Any crunchy topping works to add contrast to the creamy sauce.

Can I make this without cream?

Yes. I use a mix of whole milk, a little butter, extra Parmesan, and reserved pasta water. The sauce will be lighter but still creamy.

How do I keep the sauce from becoming too thick?

I add reserved pasta water a tablespoon at a time and toss until the sauce loosens. The starch in the water also helps the sauce cling to the pasta.

Conclusion

Seven Ps Pasta is one of my favorite ways to turn a handful of pantry staples that all start with the same letter into a creamy, savory, and satisfying dinner. Crispy pancetta, sweet peas, toasted pine nuts, and Parmesan come together for a dish that feels fun but takes hardly any effort.

Seven Ps Pasta

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Seven Ps Pasta is a quick, crowd-pleasing dinner built around seven ingredients that all start with P: pasta, pancetta, peas, Parmesan, parsley, pine nuts and pepper. Crispy pancetta, sweet peas and toasted pine nuts are tossed in a light, glossy Parmesan sauce. It’s easy to remember, easy to make and ready in about 25 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired

Ingredients

• 12 oz (340 g) pasta, such as penne, rigatoni or fusilli
• 5 oz (140 g) pancetta, diced
• 1½ cups (225 g) frozen or fresh peas
• ¾ cup (75 g) freshly grated Parmesan, plus extra for serving
• ¼ cup (35 g) pine nuts
• ¼ cup (15 g) chopped fresh parsley
• 1 tsp freshly ground black pepper, plus more for serving
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp unsalted butter
• 1 cup (240 ml) reserved pasta water
• 1 tsp lemon zest (optional)
• Salt, for the pasta water

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. In the last 2 minutes, add the peas to the pot. Reserve 1 cup of pasta water, then drain.
2. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan often, until golden. Transfer to a small bowl.
3. In the same skillet, heat the olive oil over medium heat. Add the pancetta and cook for 6 to 8 minutes, stirring occasionally, until golden and crisp.
4. Add the garlic and black pepper and cook for 30 seconds until fragrant.
5. Add the drained pasta and peas to the skillet with the butter and ½ cup of the reserved pasta water. Toss over medium-low heat for 1 minute.
6. Remove from the heat. Sprinkle in the Parmesan and toss vigorously, adding more pasta water a splash at a time, until the sauce turns glossy and coats the pasta.
7. Stir in the parsley, lemon zest (if using) and half of the pine nuts. Taste and adjust with salt and pepper.
8. Serve immediately, topped with the remaining pine nuts, extra Parmesan and a little more black pepper.

Notes

• The seven Ps are pasta, pancetta, peas, Parmesan, parsley, pine nuts and pepper. Olive oil, garlic and butter are bonus pantry staples.
• Pancetta is already salty, so go easy on the salt until the end.
• Watch the pine nuts closely. They go from golden to burnt in seconds.
• Add the Parmesan off the heat to keep the sauce smooth and prevent clumping.
• Pasta water is key. Its starch helps the cheese and fat turn into a silky sauce.
• No pine nuts? Use toasted almonds, pistachios or walnuts. No pancetta? Use bacon or prosciutto.
• For a vegetarian version, skip the pancetta and sauté 8 oz sliced mushrooms in olive oil instead.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth.

Nutrition

• Serving Size: 1 serving (about 1⅓ cups)
• Calories: 650 kcal
• Sugar: 5 g
• Sodium: 780 mg
• Fat: 28 g
• Saturated Fat: 9 g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 72 g
• Fiber: 6 g
• Protein: 26 g
• Cholesterol: 45 mg