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Thanksgiving Peas & Pancetta

An easy and elegant side dish featuring bright green peas, sautéed onions, and crispy pancetta, coated in a light lemon-butter glaze.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: American, Holiday
Ingredients Equipment Method Notes

Ingredients
  

For the Hearty Base
  • 1 pound frozen peas do not thaw
  • 4 ounces pancetta cut into 1/4-inch cubes
  • 1 small sweet onion thinly sliced
  • 1 tbsp unsalted butter optional
For the Lemon-Butter Glaze
  • 0.5 lemon zest and juice (the gooey base)
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet or frying pan
  • Slotted spoon

Method
 

  1. Place pancetta in a skillet over medium heat. Cook until crispy (8-10 mins).
  2. Remove pancetta with a slotted spoon to a paper towel-lined plate. Leave 1 tbsp of rendered fat in the skillet.
  3. Add sliced onion to the skillet. Sauté until soft and translucent (5-7 mins).
  4. Add frozen peas and cook for 3-5 minutes until heated through.
  5. Remove from heat. Add lemon zest and juice. Stir to create the **viscous, glossy glaze** (the thick gooey sauce). Season with salt and pepper.
  6. Transfer to a serving bowl. Top immediately with the reserved crispy pancetta and fresh chopped parsley. Serve hot.

Notes

Ensure the pancetta is very crispy. The combination of rendered fat, lemon juice, and vegetable moisture creates the irresistible, glossy coating.