Pancetta Pasta With Peas
Flavorful and EASY pancetta pasta with peas is impressive and the perfect dish to dress up your table. Win over a crowd with this tasty dinner idea.
Equipment
- Stock Pot
- Large Cast Iron Skillet
- Measuring Cups
Ingredients
- 3/4 lb. Spaghetti
- Olive Oil
- 1 Shallot (thinly sliced)
- 2 cups Frozen Peas (thawed)
- 8 cloves Garlic (minced)
- 2 tsp Crushed Red Pepper (divided)
- 1 bunch parsley (chopped)
- Salt (to taste)
- Black Pepper (to taste)
- Parmesan Cheese (grated)
Instructions
- Line a large plate with paper towels.
- Add both salt and a slight amount of olive oil to the pot of water.
- Bring the water to a boil.
- Cook the pasta following the package instructions.
- Before draining the water from the pot scoop out about 1 cup of the water. Set it aside for later.
- Drain the water from the pasta.
- Heat the skillet over medium-high heat. Carefully add the bacon pieces and fry until fully cooked and are brown. Toss the bacon pieces often. Take the bacon pieces out of the skillet placing it on the lined plate. Take out about 2 teaspoons of the bacon grease before disposing of it. Set aside the 2 teaspoons of bacon fat to use later.
- Replace the skillet on the stovetop set on medium heat. Add the bacon grease and about 4 tablespoons of the olive oil. Heat the skillet with the oil and bacon fat until it has a shimmer but not smoking.
- Slowly add the shallots, peas, salt, pepper, and 1 teaspoon of the crushed red pepper. Increase the stovetop heat to a medium-high, cooking for about 5 minutes. Toss often. Add garlic and parsley, cooking for another 3 minutes.
- Return the bacon pieces to the skillet. Add the cooked pasta and 3/4 cup of the pasta water. Add in the rest of the crushed red pepper, lemon zest, and juice. Toss to combine.
- Add the grated cheese to the pasta. Start out with 3-4 tablespoons. Add more if you desire. Taste test for salt and pepper.
