FETTUCCINE, PANCETTA and PEAS


Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

16 ounces fettuccine

8 ounces pancetta, diced

1 small onion, chopped

1 (10-ounce) bag frozen peas

3 cloves garlic, minced

¼ cup Parmesan, shaved

Salt and seasoned pepper

Method:

Bring a large pot of salted water to a boil over medium-high heat.

Add pasta and cook until al dente; drain well, reserving 1 cup of pasta water.

Meanwhile, sauté pancetta in a large skillet or saucepan over medium-high heat until golden and crisp, about 6 minutes; reserve 1 tablespoon of drippings.

Transfer to a paper towel-lined plate. 

In the same pan, sauté onions until softened, about 5 minutes.

Add peas and garlic and sauté for 3 minutes.

Stir in Parmesan, pasta and pancetta.

Moisten pasta with some of the reserved pasta water.

Toss to incorporate, season with salt and pepper, if necessary.

Sprinkle Parmesan shavings on top before serving.


Happy cooking!