Pancetta Peas Pasta

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 816

All ingredients ready? Let's begin!
Fill a large pot with water over high heat. Add the 1 tsp kosher salt. As soon as the water boils, add the pasta and cook until al dente (about 2 minutes less than package instructions). When the pasta is already cooked, reserve and keep warm a cup of the pasta water.
Drain the pasta and set aside.
Slice garlic thinly and finely dice the onion.
Cut the pancetta into ¼ inch dice.
Heat 1 tbsp olive oil on a large pan over medium-low heat. Add the pancetta. Cook until pancetta gets crispy and releases its fat, it will take 10-15 minutes.
Take out the fried pancetta from the pan and place on paper towels to dry out.
Leave all but about 2 tablespoons of pancetta drippings in the pan, add the onions and sauté until translucent. Then add the garlic, sauté until fragrant.
Add the peas and stir well. Add the rest of olive oil, ½ tsp kosher salt and ½ tsp black pepper. Cook peas for about 5 minutes – soft but not mushy.
Return the pancetta and the cooked pasta to the peas mixture. Add about ¾ cup of the warm reserved pasta water and mix well until heated through.
Taste and add more salt and pepper if needed. Top with chopped fresh parsley and serve with grated cheese.