Dora Marzovilla’s Pasta with Pancetta and Peas

Dora Marzovilla’s Pasta with Pancetta and Peas
Dora Marzovilla’s Pasta with Pancetta and Peas

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. uncooked fettuccine or pappardelle pasta

  • 1/4

    cup extra-virgin olive oil

  • 1 1/2

    cups chopped yellow onion

  • 1

    (4-oz.) pkg. diced pancetta

  • 1

    (16-oz.) pkg. frozen green peas, partially thawed

  • 2 1/2

    tsp. kosher salt

  • 1/4

    cup chopped fresh flat-leaf parsley, divided

Directions

1. Cook pasta according to package directions; drain. Reserve ½ cup cooking water. 2. Meanwhile, heat olive oil in a large saucepan over medium-high. Add onion and pancetta; cook, stirring often, until onion is soft, 8 to 10 minutes. Stir in peas, salt and 3 tablespoons of the parsley. Cook, stirring occasionally, until peas are tender, about 3 minutes. 3. Add drained pasta to pea mixture; toss to combine. Stir in the reserved cooking water if pasta seems dry. Sprinkle with remaining 1 tablespoon parsley. Serve hot.

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