Creamy Pasta with Pancetta and Peas
This quick Creamy Pasta with Pancetta and Peas only takes 15 minutes and is an easy and elegant dinner for any night of the week!
30 Minute Dinners, Aperitif, Date Night, Easy Recipes, Pastas, Quick Recipes, Valentines Day Recipe, Weekend Meals, Weeknight Dinners
Meghan McMorrow | Fox and Briar
Private Selection Fettuccine
be sure to reserve pasta water for sauce
Private Selection Pancetta OR Bacon
red pepper flakes
or to taste
Simple Truth Frozen Peas
freshly grated parmesan
zest of one lemon
flat leaf Italian parsley
Bring a large pot of salted water to a boil. Cook pasta according to package instructions, until al dente. Reserve one cup of pasta water before draining.
Meanwhile, heat a large skillet over medium high heat. Add the pancetta and cook until starting to brown, 5 minutes. Reduce heat to medium.
Add the garlic and red pepper flakes, cook for about
, or until fragrant.
Add the peas and cook for about
Add the cream and stir to coat the peas. Add the pasta, Parmesan cheese and some of the pasta water.
Stir to mix and keep adding the pasta water a little at a time until the sauce is your desired consistency (you don't need to use all of the pasta water).
Add the lemon zest, season with salt and pepper, and stir in the mint and parsley.
Serve right away, top with more Parmesan cheese and a squeeze of lemon if desired.
It's best to try to time your pasta so that it is finishing right about the time you will be adding it to the sauce. If the pasta sits out too long after cooking it can get overdone and clumpy.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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Meghan McMorrow | Fox and Briar www.foxandbriar.com