Rich & Creamy Parmesan Noodles with Pancetta

Easy Weeknight Meals

These noodles are so creamy and decadent and I have been known to eat them straight out of the pan! Bonus, this dish comes together so fast so be sure to prep all your ingredients before heading to the stove!

Watch me bring this dish together on The Cook’s Channel 👇

Looking for a great way to reheat this pasta so it is just as creamy as when you first made it? Check out this tip!


Rich & Creamy Parmesan Noodles with Pancetta

  • Author: Bri McKoy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4


Units Scale
  • 1 Tbsp olive oil
  • 4 oz diced pancetta (if your pancetta is not pre-diced, dice before class)
  • 2 Tbsp butter plus 1 additional Tbsp
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 2 Tbsp flour
  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 1 tsp kosher salt
  • 1/2 tsp grated nutmeg
  • 1 cup freshly grated Parmesan cheese (or pre-grated)
  • 1/4 cup shredded parmesan cheese (optional, for topping)
  • 1/2 pound bucatini pasta (or fettuccine)
  • 1 cup frozen peas


  1. Add 1 Tbsp olive oil to a large sauté pan or Braiser over medium-high heat. Once heated, add the pancetta. 

  2. Allow the pancetta to saute for 2 minutes then stir and cook for an additional 2 minutes. Once cooked, remove to a plate lined with a paper towel. Set aside. 

  3. Remove all but 1 Tbsp of the fat from the pancetta from your saute pan. You can discard this or save to use as a fat to cook with later. 

  4. Add 2 Tbsp butter to the pan. Once melted add the shallot, cook for 2 minutes. Add the garlic and cook for one minute. 

  5. Add the flour and stir to incorporate. 

  6. Once flour is incorporated, add the milk and the heavy cream along with the salt and the nutmeg. Allow to come to a boil. Reduce the heat to low and allow to simmer until thickened. About 3-5 minutes. 

  7. Add the additional 1 Tbsp of butter and the frozen peas. Mix to combine and allow the peas to cook, about 1-2 minutes. 

  8. Add the grated parmesan cheese and stir until the cheese melts into sauce. Remove from heat, stir in the pancetta. It’s important that the Parmesan cheese is grated so it easily melts into the roux. You can grate Parmesan yourself or buy pre-grated Parmesan cheese at the grocery store.

  9. Once the pasta is cooked, toss it into the pan with the sauce. Sprinkle it with shredded parmesan cheese. Add fresh cracked black pepper. Serve warm!

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  1. Sarah Smith says:

    Delicious! Absolutely loved this one. I might add some seared scallops on top the next time I make it for an extra touch of decadence.

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