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a white bowl filled with fregola, chicken broth, chives, grated parmesan cheese and crispy bits of pancetta
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5 from 2 votes

Fregola with Pancetta, Peas and Parmesan

Nutty, toasted fregola cooked risotto style with crispy, salty pancetta, sweet peas, chicken stock and grated parmesan cheese!
Prep Time10 minutes
Cook Time20 minutes
Course: dinner
Cuisine: American, Italian
Servings: 4
Calories: 774kcal

Ingredients

  • 1 1/2 c fregola
  • 4 tbsp butter divided
  • 8 oz thinly sliced pancetta or bacon
  • 1 large shallot minced
  • 1 c chicken stock or water
  • 1 c frozen peas
  • 1/2 c freshly grated parmesan cheese plus more for serving
  • 3 tbsp minced chives optional
  • salt and pepper

Instructions

  • Bring a medium-sized pot of salted water to a boil. Cook the fregola until al dente, about 7-8 minutes. It will continue cooking with the chicken stock later on. Drain and set aside.
  • While the fregola is cooking heat a large sauté pan over medium-high heat. Add 2 tablespoons of butter along with the pancetta. Cook the pancetta until crisp, 4-5 minutes; then transfer to a plate with a slotted spoon. Add the minced shallot into the pan with the reserved fat, stir continuously until the onion is soft and translucent.
  • Next, add the fregola to the pan. Stir the fregola and shallot together until evenly combined then add in the chicken stock. Season with a few turns of freshly cracked pepper. Hold off on adding salt as the pancetta and parmesan cheese are quite salty already. Bring the stock to a simmer then turn down the heat to low. Simmer, stirring occasionally until the fregola is tender and the chicken stock is almost completely evaporated about 3-5 minutes.
  • Just before serving fold in the frozen peas, grated parmesan and remaining 2 tablespoons of butter. Divide the fregola between bowls and crumble a bit of crispy pancetta over each portion followed by chives, grated parmesan cheese and a few turns of black pepper. Serve immediately!

Notes

Ingredient Notes and Substitutions:
  • Fregola: If you can't find fregola you can use Israeli couscous or orzo pasta for this recipe.
  • Pancetta: Bacon can be used in place of pancetta.
  • Frozen Peas: Fresh peas can be used but you will want to give them a quick blanch first.
  • Chicken Stock: Vegetable stock can be substituted for chicken stock. In a pinch, water will also work.
  • Parmesan Cheese: Pecorino cheese would be just as nice as would Manchego.
 
Storing and Re-heating Leftovers:
  • Leftovers can be stored covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.

Nutrition

Calories: 774kcal | Carbohydrates: 77g | Protein: 26g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 778mg | Potassium: 509mg | Fiber: 5g | Sugar: 6g | Vitamin A: 758IU | Vitamin C: 15mg | Calcium: 149mg | Iron: 2mg