Bucatini with Green Peas & Pancetta

By Kplmrm

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.

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

Details

Servings 4
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

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.