Creamy Pasta with Pancetta and Peas
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4 Servings
-
Course
Dinner
Creamy Pasta with Pancetta and Peas
Report
This quick Creamy Pasta with Pancetta and Peas only takes 15 minutes and is an easy and elegant dinner for any night of the week!
Share:
Ingredients
- 1/2 pound fettuccine be sure to reserve pasta water for sauce, Private Selection brand
- salt
- 4 ounces pancetta diced, or bacon; Private Selection brand
- 3 cloves garlic minced
- 1/8 teaspoon red pepper flakes or to taste
- 1 cup frozen peas Simple Truth brand
- 1/2 cup heavy cream
- 1 cup Parmesan Cheese freshly grated
- lemon zest of one
- 2 tablespoons mint chopped, fresh
- 2 tablespoons parsley chopped, flat leaf, Italian
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions, until al dente. Reserve one cup of pasta water before draining.
- Meanwhile, heat a large skillet over medium high heat. Add the pancetta and cook until starting to brown, 5 minutes. Reduce heat to medium.
- Add the garlic and red pepper flakes, cook for about 30 seconds, or until fragrant.
- Add the peas and cook for about 2 minutes.
- Add the cream and stir to coat the peas. Add the pasta, Parmesan cheese and some of the pasta water.
- Stir to mix and keep adding the pasta water a little at a time until the sauce is your desired consistency (you don't need to use all of the pasta water).
- Add the lemon zest, season with salt and pepper, and stir in the mint and parsley.
- Serve right away, top with more Parmesan cheese and a squeeze of lemon if desired.
Notes
- It's best to try to time your pasta so that it is finishing right about the time you will be adding it to the sauce. If the pasta sits out too long after cooking it can get overdone and clumpy.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
