Creamy Peas and Pancetta look simple, but I assure you, there’s ample flavor intertwined between those crisp, sweet peas and crispy pancetta. The peas are coated in a sweet and salty sherry-infused cream sauce and lots of caramelized shallots. They’re the perfect way to make an easy side dish just a little bit more elevated than your average batch of buttered peas.
Course Side Dish
Cuisine American
Keyword peas and bacon, peas and prosciutto, creamy peas,
3ozpancetta, from the deli counter and sliced 1/4-inch thick and chopped
1largeshallot, sliced
1/2tspkosher salt, divided
1 1/2tspsugar, divided
1/3cupdry sherry
1/2cuphalf and half
1lbfrozen baby peas, thawed
Instructions
Add chopped pancetta to a large saute pan or skillet. Render the fat from the panetta over a medium heat. Stir with a wooden spoon. Cook until the pancetta is brown and crisp. Use a slotted spoon to remove the pancetta from the pan. Drain on paper towels. Reserve rendered fat.
Add the sliced shallot to the rendered fat. Reduce the heat to medium-low. Toss the shallots in the fat. Add 1/4 teaspoon salt and 1/2 teaspoon sugar. Continue to cook the shallots until they're soft and caramelized, about 7-8 minutes.
Turn the heat up to medium and add sherry to the shallots. Simmer until reduce by half, about 1-2 minutes. Add half and half, remaining salt, sugar and peas. Bring to a boil and reduce to a simmer. Simmer until the half and half is slightly thickened, and peas are hot, about 4-5 minutes Add pancetta back to the peas, stir. Season to taste with salt and pepper.