Wednesday, February 22, 2012

Linguine with Pancetta and Peas

This recipe was such a great find!  I can't wait to play with it next time, and have some fun adding different ingredients.  I think I would add some red pepper flakes to make it a little spicy, and add some more cheese.  This is a great recipe when you are short on time, or can't make it to the store.  Most of the ingredients you probably already have at home.  Enjoy!

12 oz linguine
1 tbsp olive oil
4 oz pancetta, thinly sliced
1 clove garlic, finely chopped
1 shallot, finely chopped
1 10 oz package frozen peas
1/4 cup sour cream (I used light)
freshly ground black pepper
1/4 cup grated Parmesan cheese, plus more

Cook pasta according to package directions in liberally salted water.  Reserve 1/2 cup pasta water.

Heat oil in a large heavy-bottomed pan over medium-high heat.  Cut pancetta into small pieces and add to pan.  Cook until fat has been rendered, about 5 minutes.  Add shallot and garlic, and cook for a few minutes longer.  Add peas and cook until tender but still bright green, about 5 minutes.

Add cooked pasta and the reserved pasta water.  Stir in sour cream and cheese; toss until melted and sauce has formed.  Serve with additional Parmesan.

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