Tasty Pasta E Piselli (Peas) With Pancetta

Al dente pasta gets a bright makeover with fresh, sweet peas, salty pancetta, and the easiest sauce you could imagine - just like my quick and easy lemon bucatini. Paired with some airy focaccia, you have an easy and light weeknight meal!


Boil water: Bring a large pot of water to a boil. Once the water has come to a boil, salt liberally.

Cook pasta: Boil the farfalle pasta in the boiling, salted water. Boil until al dente, as per package instructions. This should take 12-15 minutes. Reserve ¼ cup of pasta water before draining.

Render pancetta: While the pasta is cooking, add the pancetta to a cold pan. Turn the heat on to medium heat, and let the pancetta crisp up and the fat render.

Add pasta: Remove the garlic cloves after 2-3 minutes. Add the drained pasta, and coat well with the pancetta fat. Season with salt and pepper. Turn the heat to low.

Finish sauce: Add in the pasta water, and sprinkle in the parmesan cheese. Mix vigorously to emulsify the parmesan cheese with the pasta water and pancetta fat.