Pasta Piselli e Pancetta (Pasta With Pancetta and Peas)
A delicious and simple Italian pasta made with peas and pancetta that makes a great quick meal.
Ingredients
- 1 lb Pasta Bowtie or penne work best
- 4 ounces pancetta diced
- 2 cups peas fresh or frozen
- 3 cloves of garlic diced
- 2 tablespoon Olive oil any kind will do
- 1 teaspoon kosher salt plus more for the pasta water
- ½ cup Freshly grated Parmigiano Reggiano
- reserved pasta water
Instructions
- Bring a large pot of water to a boil.
- While you are waiting for the water to boil, pre-heat a large sauté pan over medium heat.
- Add the olive oil.2 tablespoon Olive oil
- Now add the pancetta and cook until crispy.4 ounces pancetta
- Reduce heat to medium low and add the peas and garlic.2 cups peas, 3 cloves of garlic
- Add kosher salt and cook the peas with the pancetta for a few minutes then reduce heat to low.1 teaspoon kosher salt
- Once the pasta water is boiling, add a good handful of kosher salt to the water then add your pasta.1 lb Pasta
- Cook according to the manufacturers instructions for al dente.
- Once pasta is al dente, scoop a mug full of pasta water and set aside then drain the pasta.
- Add half of the pasta water to the peas and pancetta then add the cooked pasta.reserved pasta water
- Mix around for 1-2 minutes letting the pasta drink up the flavors from the peas and pancetta.
- Check if the pasta looks dry at this point. If it does, add a little more of the reserved pasta water.
- Plate into individual bowls and top with freshly grated Parmigiano Reggiano½ cup Freshly grated Parmigiano Reggiano
Nutrition
Calories: 656kcalCarbohydrates: 97gProtein: 27gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 27mgSodium: 1043mgPotassium: 508mgFiber: 8gSugar: 7gVitamin A: 679IUVitamin C: 30mgCalcium: 198mgIron: 3mg
Tried this recipe?Let us know how it was!