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