Pasta, Pancetta and Peas

By margiekyle

Ingredients

• 16 ounces fettuccine
• 8 ounces pancetta, diced
• 1/2 onion, chopped
• 1 (10-ounce) bag frozen peas
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan
• Salt and freshly ground black pepper
• 1/2 lemon, juiced

Details

Servings 4
Preparation time 8mins
Cooking time 23mins
Adapted from foodnetwork.com

Preparation

Step 1

Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.

Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta.

Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.