The Pioneer Woman Tasty Kitchen
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Pasta with Peas and Pancetta

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Level: Easy

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Description

Pasta with Peas and Pancetta will be your new favorite spring pasta dish. Sweet peas complement the salty pancetta and cheese so well in this decadent recipe.

Ingredients

  • 8 ounces, weight Pipe Rigate Or Shell Pasta
  • 4 ounces, weight Pancetta, Cut Into ½ Inch Cubes
  • 2 whole Small Spring Onions (white Parts Only) Or 1 Large Shallot, Diced
  • 1 cup English Peas, Fresh Or Frozen
  • ¼ cups Freshly Grated Parmigiano Reggiano Cheese
  • 2 Tablespoons Butter
  • 1 Tablespoon Extra Virgin Olive Oil, Or As Needed

Preparation

Add pancetta to a large nonstick pan. Turn heat to medium. Slowly render fat and crisp pancetta, stirring occasionally for about 10–12 minutes or until lightly browned. Transfer to bowl, reserving fat in pan. If your pancetta is on the lean side, add a couple teaspoons of oil to start in the pan.

Add onion to pan and cook over medium to medium-low heat for approximately 4–6 minutes or until translucent and softened. Add additional oil, if needed, depending on how much fat your pancetta renders. Season with salt.

While pancetta cooks, bring a large pot of water to a boil. Season aggressively with salt. Cook pasta until al dente. Drain reserving one cup of pasta water.

Add peas to pan with onions. Spoon in about 2 tablespoons of pasta cooking water. Bring to a simmer and cook until peas are tender with a slight bite, about 2 minutes.

Add pasta to pan with peas, along with the pancetta. Add a drizzle of olive oil, if desired, depending on how much fat the pancetta rendered. Add cheese, butter and a couple tablespoons of pasta water to pan. Stir continuously over medium to medium-low heat until butter and cheese have emulsified with water to form a sauce. Season with salt and pepper to taste. I like a healthy amount of pepper in this dish. Add additional pasta water, as needed, to adjust consistency of sauce.

Transfer to serving bowls. Top with additional pepper, maldon salt or grated cheese, as desired. Enjoy.

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