Fettuccine with Peas and Pancetta
This is the perfect dish for Spring! It’s a creamy, sweet and salty. Making fresh pasta takes this dish to another level. The sauce comes together in minutes and is a perfect dish for a Sunday in the Spring or even on your menu for Easter dinner.
Fettuccine with Peas & Pancetta
The perfect Spring pasta dish!
Ingredients
- 1 lb Fresh Pasta (Fettuccine)
- 1 1/2 cups Frozen Peas
- 2-3 oz Pancetta, diced
- 2 cups Heavy Cream
- 1/3 cup Freshly Grated Parmigiano Reggiano
- Pinch of Freshly Grated Nutmeg
- Salt & Pepper to taste
Instructions
- If you are making fresh fettuccine, follow this recipe.
- Into a cold saute pan, add pancetta. On medium heat, render the pancetta slowly so that it releases its fat. Cook until crispy. Remove from the pan with a slotted spoon leaving the oil you rendered in the pan.
- Add a bit more olive oil, then add the shallot. Saute until translucent.
- Add the peas, season with salt and pepper and the add a few tbsps of water. Place the cover on and steam until tender, about 5 mins.
- Add in heavy cream, nutmeg, salt and pepper to taste. Simmer until reduced and thickened. Once thickened, add the grated Parmigiano. Stir to combine.
- Boil your pasta to the tenderness you desire. Fresh pasta should only take a few mins. Reserve a cup of pasta water for the sauce. Scoop the fettuccine from the pot directly into the sauce. Stir to coat, add pasta water if needed to loosen the sauce.
- Before serving top with the rendered pancetta and more grated Parmigiano and ENJOY!
