With only 7 ingredients and 25 minutes, this elegant Giada Peas, Pancetta, and Prosecco recipe is ready to enjoy. Scoop the mixture into pretty glasses, sprinkle with crumbled meringue cookies, and you’re done. Prepared using peas, pancetta, prosecco, shallots, garlic, salt, and black pepper.

Recipe Ingredients

• 4 ounces bacon, chopped
• 2 shallots, minced
• 1 (10.8-ounce) bag frozen peas, thawed
• ⅓ cup fresh mint leaves, chopped
• ½ cup freshly grated Pecorino Romano
• ¼ teaspoon kosher salt
• 3 tablespoons Prosecco

How To Make Giada Peas, Pancetta, and Prosecco

Cook the Pancetta and Shallots

1. Cook Pancetta: Cook the bacon in a pan over medium heat, stirring often, until crispy and fat is rendered, about 5 minutes.
2. Add Shallots: Drain all but 2 tablespoons of bacon fat, add shallots, and cook for 2 minutes or until soft and fragrant.

Prepare the Peas and Mint

1. Heat Peas: Add peas to the pan and cook for 4 minutes or until heated through.
2. Add Mint and Cheese: Turn heat to medium-high, add chopped mint, Pecorino Romano, and salt, and toss gently to combine.
3. Add Prosecco: Add Prosecco to the pan, remove from heat, and stir until everything is evenly combined and coated in the sauce.

Recipe Tips

• Pancetta Perfection: Ensure crispy pancetta by cooking it low and slow, allowing the fat to render out and the meat to become tender, then drain on paper towels to remove excess grease.
• Prosecco Pairing: For an elegant dinner party, serve the Giada Peas, Pancetta, and Prosecco alongside a chilled glass of Prosecco, as the bittersweet notes of the sparkling wine complement the sweetness of the peas.
• Pea-fect Puree: Transform the dish into a creamy soup by blending the peas with chicken or vegetable broth, then strain through a fine-mesh sieve for a silky, smooth texture, perfect for a comforting winter meal.
• Springtime Variations: Welcome spring by adding fresh mint leaves or chopped asparagus to the mix, giving the dish a bright, seasonal flavor, then serve as a side or add to a bed of quinoa for a nutritious, filling meal.
• Brunch Bonus: Turn the Giada Peas, Pancetta, and Prosecco into a brunch sensation by serving it atop toasted crostini or alongside scrambled eggs and crispy prosciutto, elevating the dish to a satisfying, savory delight.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Rigatoni With Squash And Prawns
• Giada Everyday Caponata
• Giada Roasted Asparagus Wrapped In Prosciutto