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!
- 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
If you are making fresh fettuccine, follow this Fresh Pasta 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!
