Pasta with Peas and Pancetta | Easy and Delicious!

By Sip and Feast · 25 min

Ingredients

Instructions

1. Cook the pasta in well-salted water (2 tablespoons kosher salt per gallon) until al dente, about 2 minutes less than the package says. Reserve at least 3 cups of pasta water.
2. Dice the onion, slice the 5 garlic cloves, and mince 1/4 cup of parsley.
3. In a large, deep pan, sauté the pancetta in 2 tablespoons olive oil over medium-low heat until it has rendered its fat, about 8 minutes.
4. Add the onion and sauté until translucent and soft, about 5 to 8 minutes. Then add the garlic and cook 3 minutes more.
5. Add the frozen peas and 1 cup of pasta water. Turn the heat to medium and cook the peas for 5 minutes.
6. Add the al dente pasta and stir, cooking a few more minutes. Add a ladle or two more pasta water if needed, as the pasta absorbs liquid.
7. Add 1 teaspoon kosher salt and 1/2 teaspoon black pepper, stir, and taste. Adjust the seasoning as needed; if the pasta is still too firm, cook a few more minutes, adding pasta water if needed.
8. Once the pasta is fully cooked, turn off the heat and stir in the parsley. Serve with grated cheese and a drizzle of extra virgin olive oil.

Summarized from Sip and Feast's video. Watch it for the details.

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