Garlic Pasta With Pancetta and Peas
Peas and pancetta make a delicious combination when added to garlicky pasta. A bit of pecorino Romano or Parmesan cheese adds to the amazing flavor in this spaghetti dish!
Ingredients
- 8 ounces spaghetti
- 2 teaspoons salt for the cooking water plus more to taste, as needed
- 3 tablespoons olive oil
- 4 ounces pancetta
- 3 cloves garlic, thinly sliced
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 ounce grated pecorino romano cheese, plus more for serving
- 1/4 to 1/2 cup pasta cooking water
- 3/4 cup steamed peas
- 2 teaspoons chopped parsley, for garnish, optional
Instructions
- Fill a large pot with about 3 quarts of water and add 2 teaspoons of salt. Place it over high heat.
- Heat the olive oil in a large, deep skillet or sauté pan over medium-low heat. When the oil is hot, add the pancetta to the pan and cook for about 8 minutes, until lightly browned and most of the fat is rendered. Add the garlic and both peppers and continue cooking until the garlic is softened and lightly browned.
- Cook the spaghetti to al dente, following the package directions.
- Reserve about 1/3 cup of the pasta cooking water and drain the spaghetti.
- Transfer the spaghetti to the skillet with the pancetta and stir to coat with the oil. Add the cheese and a few tablespoons of the pasta water and continue stirring and tossing. Add the peas and combine thoroughly. Taste and adjust the seasonings with more salt, if needed.
- Serve the pasta with extra grated cheese and a light sprinkle of parsley.
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