Peas Pasta
Creamy, fresh, cheesy, umami forward, and full of spring goodness with pancetta, wine, and garlic.
Foto: I Am a Food Blog — Stephanie
Ingredients
- 8 oz pasta
- 1 tbsp olive oil
- 4 oz pancetta (diced)
- 4 cloves garlic (minced)
- 1/2 cup white wine (Italian preferred)
- 1/2 cup cream
- 1 cup Parmigiano Reggiano cheese (finely grated, about 2oz)
- 1 cup frozen peas (if fresh, see notes)
Steps
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Cook the pasta 1 minute shy of al dente in a large pot of salted water, according to package directions.
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While the pasta is cooking, crisp up the pancetta. Heat the olive oil and pancetta over medium heat until golden and crisp, 2-3 minutes, stirring occasionally.
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Add the garlic and cook, stirring occasionally for 1-2 minutes.
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Deglaze with the wine and cook until the wine is reduced by half, 2-3 minutes.
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Add the cream and reduce again by half, stirring occasionally to form a glossy, emulsified sauce.
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Reduce the heat to low or remove from the heat and add the cheese, whisking until the cheese is melted. Season with salt and pepper.
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Reserve 1/2 cup pasta water, then drain the pasta and add to the pan along with the frozen peas. Turn the heat up to medium high and gently toss pasta for 1 minute or until every strand or piece of pasta is properly coated. Add pasta water, 1 tablespoon at a time, if needed.
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Serve immediately, with extra cheese, if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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