Linguine with Green Peas & Pancetta

Good grief this is good! Substituted the pancetta with bacon and it was still a huge hit. Everyone loved it!
Pasta with peas and bacon.
Photo by Kira A.
Pasta with peas and bacon.
Pasta with peas and bacon.

PREP TIME

8

minutes

TOTAL TIME

23

minutes

SERVINGS

4

Servings

PREP TIME

8

minutes

TOTAL TIME

23

minutes

SERVINGS

4

servings

Ingredients

  • 3

    tablespoons olive oil, divided

  • 1/2

    cup pancetta, chopped (about 2-ounces)

  • 1/4

    cup shallots, finely chopped

  • 1 1/4

    cup shelled green peas

  • 1

    clove garlic, minced

  • 1/4

    cup dry white wine

  • 2

    teaspoons fresh thyme, chopped

  • 1/2

    cup uncooked linguine pasta

  • Kosher salt and black pepper, to taste

  • 1/2

    cup (2-ounces) Parmesan cheese, grated

Directions

Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan, swirling to coat. Add pancetta; cook for 10 minutes or until browned and crisp, stirring occasionally. Remove pancetta from pan, reserving 1 tablespoon drippings in pan. Set pancetta aside. Add shallots; cook for 4 minutes or until tender, stirring occasionally. Add wine and thyme. Increase heat to medium-high. Bring to a boil, cook until liquid reduces to 2 tablespoons (about 3 minutes). Remove from heat. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain the pasta in a colander over a bowl, and reserve 1/2 cup cooking liquid. Add pasta, 2 tablespoons olive oil, and salt and pepper to pea mixture; toss well. Stir in reserved cooking liquid. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls. Top each serving evenly with grated cheese and pancetta.

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