Bucatini with Green Peas & Pancetta

Use frozen, thawed green peas if fresh are unavailable but fresh is always best if possible. Linguine can substitute for bucatini, which is a thick, spaghetti-like pasta with a hollow center.

A hearty Italian classic that is often made to-go with the extra-chewy, hollow pasta called bucatini.
Photo by Kathy M.
A hearty Italian classic that is often made to-go with the extra-chewy, hollow pasta called bucatini.
A hearty Italian classic that is often made to-go with the extra-chewy, hollow pasta called bucatini.

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1/2

    cup pancetta, chopped (about 2-ounces)

  • 1/4

    cup shallots, finely chopped

  • 1 1/4

    cups shelled green peas (about 1 1/2-pounds unshelled)

  • 1

    garlic clove, minced

  • 1/4

    cup dry white wine

  • 2

    teaspoons fresh thyme, chopped

  • 1/2

    pound uncooked bucatini pasta

  • 1

    tablespoon kosher salt

  • 2

    tablespoons extra-virgin olive oil

  • 1/2

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 1/2

    cup (2-ounces) grated Parmigiano-Reggiano cheese

Directions

Heat a large skillet over medium heat. Add 1 tablespoon 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 peas and garlic; cook for 1 minute, 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 extra-virgin olive oil, 1/2 teaspoon salt, and black 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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