Fettuccine With Peas and Pancetta

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Unroll pancetta slices, then cut each strip across into pieces about 1/2 inch wide.
  • Thinly slice garlic.
  • Heat olive oil in a medium skillet over med-low heat.
  • Add pancetta.
  • Cook, stirring occasionally and pressing down to submerge, until pale gold in color, about 10 minutes.
  • Drain on paper towels.
  • Add garlic to olive oil in skillet and cook on low heat until just turning pale gold, about 1 minute; remove from heat.
  • Bring a large pot of salted water to a boil over high heat.
  • Cook pasta until almost al dente, about 6 minutes, then add peas to pot.
  • Cook 1 minute more, then drain.
  • Return pot to low heat and add garlic-olive oil.
  • Stir in pasta with peas.
  • Stir in pancetta and toss strands to combine as best as possible.
  • Season with salt and pepper to taste.
  • Transfer to serving dish or divide among plates and scatter basil on top.
Advertisement