Description
A delightful combination of crispy pancetta, tender peas, and creamy pasta that brings warmth and comfort to your table.
Ingredients
Scale
- 200g pasta (spaghetti, farfalle, or your choice)
- 100g pancetta, diced
- 1 cup peas (fresh or frozen)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, then cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté the pancetta: In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes.
- Add garlic: Toss in the minced garlic and sauté for an additional minute.
- Incorporate the peas: Stir in the peas, letting them warm through for about 2 minutes.
- Pour the cream: Gently pour the heavy cream into your skillet, stirring. Allow it to simmer for 2-3 minutes.
- Combine pasta and sauce: Add your reserved pasta to the skillet, tossing until coated. Season to taste with salt and pepper.
- Serve hot: Plate your pasta generously and garnish with freshly grated Parmesan cheese.
Notes
For a vegetarian version, substitute pancetta with sautéed mushrooms. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg