Peas Pasta

Creamy, fresh, cheesy, umami forward, and full of spring goodness with pancetta, wine, and garlic.

📝 Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 4 oz pancetta (diced)
• 4 cloves garlic (minced)
• 1/2 cup white wine (Italian preferred)
• 1/2 cup cream
• 1 cup Parmigiano Reggiano cheese (finely grated, about 2oz)
• 1 cup frozen peas (if fresh, see notes)

👨‍🍳 Instructions

1. 1Cook the pasta 1 minute shy of al dente in a large pot of salted water, according to package directions.
2. 2While the pasta is cooking, crisp up the pancetta. Heat the olive oil and pancetta over medium heat until golden and crisp, 2-3 minutes, stirring occasionally.
3. 3Add the garlic and cook, stirring occasionally for 1-2 minutes.
4. 4Deglaze with the wine and cook until the wine is reduced by half, 2-3 minutes.
5. 5Add the cream and reduce again by half, stirring occasionally to form a glossy, emulsified sauce.
6. 6Reduce the heat to low or remove from the heat and add the cheese, whisking until the cheese is melted. Season with salt and pepper.
7. 7Reserve 1/2 cup pasta water, then drain the pasta and add to the pan along with the frozen peas. Turn the heat up to medium high and gently toss pasta for 1 minute or until every strand or piece of pasta is properly coated. Add pasta water, 1 tablespoon at a time, if needed.
8. 8Serve immediately, with extra cheese, if desired.