Fettuccine with peas and pancetta
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 tbsp olive oil
  • 2 oz. pancetta cut into 2" long sticks
  • 3 cloves garlic, thinly sliced
  • 1 cup shelled fresh peas
  • 3 scallions (whites and some of the green parts), diced
  • ½ loosely-packed cup mint, roughly torn
  • ½ lb fettuccine
  • Salt
  • Ground black pepper
  • Optional grated Pecorino Romano cheese for garnish
Instructions
  1. Bring water for the pasta to a boil.
  2. In the meantime, in a large skillet heat the oil over medium and fry the pancetta until cooked and the fat has been rendered, about 4-5 minutes. Drain away the excess oil and stir in the garlic and scallions. Cook for a couple of minutes, then add the peas and 2-3 tablespoons of hot water. Cook, stirring often, until the water is almost all absorbed and the peas are tender. Turn off the heat and season with salt and pepper.
  3. Cook the pasta until al dente. Before draining, add 3-4 tablespoons of the pasta water to the skillet and turn the heat back on to medium. Drain the pasta and add to the skillet along with half the mint. Toss quickly until the pasta is well coated.
  4. Garnish with the remaining mint and optional grated cheese and serve.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/fettuccine-with-peas-and-pancetta/