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Fregola with Pancetta, Peas & Parmesan Recipe
Ash Tyrrell

Fregola with Pancetta, Peas & Parmesan Recipe

I recently made this fregola with pancetta, peas & Parmesan and honestly, it felt like bringing a little piece of Italy into my kitchen. The tiny toasted pasta pearls soak up so much flavor, making every bite rich and comforting. I loved how the salty pancetta balanced perfectly with the sweetness of peas
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup fregola toasted Sardinian pasta – choose toasted fregola for a nutty flavor and better texture
  • 4 oz pancetta diced – adds a rich, salty depth; avoid overly thick cuts
  • 1 cup peas fresh or frozen – frozen works well, but don’t overcook them
  • 3 cups chicken or vegetable broth – use good-quality broth for maximum flavor
  • ½ cup freshly grated Parmesan cheese – always grate fresh for better melting
  • 2 cloves garlic minced – enhances aroma and flavor
  • 2 tablespoons olive oil – use extra virgin for a richer taste
  • 1 small shallot finely chopped – milder and sweeter than onion
  • Salt and black pepper to taste – adjust carefully since pancetta is already salty
  • Fresh parsley optional – adds freshness and color

Method
 

  1. Start by chopping the pancetta, shallot, and garlic so everything is ready to go. Measure your broth and grate the Parmesan fresh for the best texture. Having everything prepped makes the cooking process smooth and stress-free.
  2. Heat olive oil in a large skillet over medium heat, then add the pancetta. Cook until it becomes crispy and releases its flavorful fat. This step builds the base of the dish, so don’t rush it.
  3. Add the chopped shallot and garlic to the pan with pancetta. Cook until soft and fragrant, letting them absorb the rich flavors. This creates a savory foundation that enhances the fregola.
  4. Stir in the fregola and let it toast slightly in the pan for a couple of minutes. This step deepens its nutty flavor and improves texture. Keep stirring so it doesn’t burn.
  5. Pour in the broth slowly, allowing the fregola to absorb it as it cooks. Stir occasionally to prevent sticking and ensure even cooking. This method gives a creamy, risotto-like consistency.
  6. Once the fregola is tender, stir in the peas and cook for a few more minutes. They should stay bright and slightly firm. Avoid overcooking to maintain their sweetness and color.
  7. Turn off the heat and mix in the freshly grated Parmesan cheese. It melts into the fregola, creating a creamy, rich finish. Taste and adjust seasoning with salt and pepper.
  8. Top with fresh parsley and extra Parmesan before serving. The final touches add freshness and visual appeal. Serve warm for the best flavor and texture.

Notes

  • I always toast the fregola slightly—it really boosts the flavor
  • Don’t skip fresh Parmesan; pre-grated just doesn’t melt the same
  • I like adding a splash of broth at the end for extra creaminess
  • Be careful with salt since pancetta already adds plenty
  • I sometimes finish with a drizzle of olive oil for richness