Carrots with Peas and Pancetta

Carrots with Peas and Pancetta

Recipe Rating: 3.69764
Serves 6 to 8

The classic combo of carrots and peas gets a delicious update with the addition of pancetta, fresh herbs and red wine vinegar.

  • 24 baby carrots with tops
  • 3 ounces pancetta, diced
  • 3/4 cup water
  • 1 tablespoon red wine vinegar
  • 2 tablespoons butter
  • 2 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen and thawed peas
  • Chopped chives or chervil, for garnish
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Trim carrot tops to 1 inch and peel or scrub carrots. Set aside.

Place pancetta in a large nonstick skillet and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Add carrots, water, vinegar, butter, sugar and salt. Bring to a boil, cover and simmer until carrots are almost tender, about 8 minutes.

Uncover, increase heat to medium high and simmer, tossing carrots often, until sauce is thickened, 3 to 5 minutes more. Add peas, toss gently to heat through, garnish with herbs and serve.

Nutritional Info: 
Per Serving: 100 calories (45 from fat), 5g total fat, 2.5g saturated fat, 15mg cholesterol, 340mg sodium, 10g carbohydrates, (3 g dietary fiber, 5g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.