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Penne with peas, pancetta and Galbani Dolcelatte®


  • 100g penne pasta
  • 75g frozen peas
  • 50g pancetta, diced
  • 2 tbsp olive oil
  • 75g Galbani Dolcelatte®, crumbled
  • Small bunch fresh chives, chopped
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Preparation Instructions

  1. Bring a saucepan of water, seasoned with plenty of salt, to the boil. Tip in the pasta and cook according to packet instructions. Add the peas for the final minute.
  2. Heat the oil in a small frying pan and fry the pancetta until crispy.
  3. When the pasta is cooked, drain while reserving 1 tablespoon of cooking water. Return the pasta and reserved water to the pan.
  4. Add the cooked pancetta, oil, crumbled Galbani Dolcelatte® and chives, then toss everything together. Season and serve immediately.
  5. Joe's tip: "Dolcelatte® can also work as a sweeter alternative to ricotta in the sicilian speciality arancini".