Crispy Pancetta Sautéed with Peas for a Flavorful Feast

Crispy pancetta sautéed with peas creates a savory side dish perfect for Thanksgiving celebrations.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Peas

2 cups Frozen Peas No preparation needed; simply thaw to retain their vibrant color.
2 medium Shallots Prepped by thinly slicing.
1 teaspoon Black Pepper Freshly ground enhances the overall flavor.

For the Pancetta

6 ounces Pancetta Can be substituted with bacon if desired.

For the Pears

1 medium Pear Diced; can also substitute with diced apples.

For the Dressing

1 tablespoon Dijon Mustard Introduces a tangy flavor.
1 medium Lemon Zested and juiced; using fresh ensures the best results.
2 tablespoons Parsley Freshly chopped adds color and freshness.

Equipment

Skillet

Method

Step-by-Step Instructions

Start by peeling and slicing the pear into small, bite-sized pieces. Coat with lemon juice to prevent browning.
In a large skillet, heat over medium heat and cook the diced pancetta for 5–7 minutes until crispy.
In the same skillet, sauté the shallots for 1 minute until translucent, then stir in Dijon mustard.
Add thawed peas and diced pears to the skillet, and cook for an additional 5 minutes.
Stir in half the crispy pancetta and parsley, season with black pepper, and transfer to a serving dish. Top with remaining pancetta and garnish with lemon zest.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 24gProtein: 10gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 500mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 600IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 4-5 days. Freeze for up to 3 months.

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