Pea & Pancetta Creamy Pasta
An easy, tasty quick pasta for busy weeknight meals featuring peas and pancetta.
Equipment
- large pot
- skillet
- Slotted spoon
Ingredients
- 12 ounces Dried Pasta
- 4 ounces Diced Pancetta Or Bacon
- 2 cloves Garlic Minced
- 1.5 cups Half and Half Cream
- Salt & Pepper To Taste
- 1 cup Baby Peas
To Serve
- Cracked Black Pepper
- Grated Parmesan or Pecorino Romano Cheese
Instructions
- Bring a large pot of lightly salted water to a boil.
- While the water is heating, fry the diced pancetta in a skillet over medium heat until crispy and lightly browned, about 8 to 10 minutes.
- Drain excess fat from the skillet.
- Add the pasta to the boiling water and cook until it is 'al dente'.
- Add the garlic to the skillet and stir for a minute but do not let it color.
- Add the cream, peas, and season with salt and pepper.
- Bring to a boil and cook a couple of minutes to thicken.
- Use a slotted spoon to remove the pasta from pot and add to the skillet. (Do not worry about adding a little pasta water as well!)
- Stir continuously over high heat until the pasta is well coated with sauce, and the sauce is thick.
- Serve in individual bowls topped with some freshly cracked black pepper and pass the grated cheese.
Nutrition
Serving: 1serving
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