Peas and pancetta pasta will satisfy your craving for a filling creamy pasta dinner. Salty and crispy pancetta pairs with a parmesan cream sauce then gets a vibrant green peas.
3/4 box of thin linguini (I always use 3/4 of a box, a full box I find is too much!)
1 tablespoon butter
1 tablespoon all purpose flour
4 garlic cloves, grated
2 cups light cream
1 and 1/4 cup fresh shredded Parmesan cheese
1/2 cup reserved pasta water
1/3 cup sherry cooking wine
4 ounce package of pancetta
3/4 cup cooked peas
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Bring a large pot of salted water to boil and cook the noodles. While the noodles are cooking carefully ladle out and reserve 1/2 cup of the water to add to the sauce later.
2. To cook the pancetta, if you have sliced pancetta cut into small bite-sized pieces. Add the pancetta to the pan and cook 8-10 minutes until all the pieces are nicely crisped. If you’re using pre-diced pancetta you may need to cook as long as 12 minutes depending on how thick the pieces are. With a slotted spatula or spoon, remove to a paper towel lined plate to remove some excess grease. Set aside.
3. Gently wipe clean the pan you cooked the pancetta in and add the butter over medium-low heat. Add the garlic and cook for 1 minute, then add the flour to make the roux. Carefully pour in the sherry wine and whisk to combine into the roux.
4. Pour in the light cream, raise heat to medium and cook for 5 minutes. Add the Parmesan cheese, salt and pepper. Stir to combine, add as much of the reserved pasta water to thin out the sauce to your liking.
5. Add the peas and cooked noodles and stir to coat all of the pasta. Lastly, add the cooked pancetta then serve!