Pasta: Spaghetti with Peas and Pancetta

Pasta: Spaghetti with Peas and Pancetta

©StockFood | Bauer Syndication

Pasta: Spaghetti with Peas and Pancetta

Pasta: Spaghetti with Peas and Pancetta

©StockFood | Bauer Syndication

Ingredients (Serves 4)

500
g
spaghetti
150
g
pancetta, sliced
1-2
clove
garlic, peeled
1
onion, peeled
1
tablespoon
butter
200
g
peas, fresh or frozen
fresh mint
salt
pepper
grated parmesan to serve
  • Cook the spaghetti in plenty of salted water until al dente, remove from the heat. Keep hold of the pasta water, but drain the pasta and keep to one side. Meanwhile, cut the pancetta into thin strips.
  • Peel and chop the garlic. Peel and finely dice the onion and sauté in the hot butter with the garlic and pancetta for 3-4 minutes.
  • Add the peas with a little pasta cooking water and finish cooking for 2-3 minutes. The liquid should then have evaporated.
  • Wash the mint, pat dry and cut the leaves into strips. Mix into the peas.
  • Add the pasta to the pea and bacon mixture with a little of the cooking water. Season with salt and pepper.
  • Serve with parmesan.