Pancetta and Pea Pasta

Ingredients

• 8 ounces uncooked pasta (I recommend linguine)
• 1 (4.4 ounce) package diced pancetta
• 2 cloves garlic (minced)
• 1 cup half-and-half
• 1 dash Italian seasoning
• 1 cup peas (I used frozen)
• 1/2 cup freshly grated parmesan cheese
• Pepper (to taste)

Instructions

1. 1

   Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions.

2. 2

   Meanwhile, in a skillet, fry the pancetta over medium-high heat until it's nice and crispy (about 10 min.).

3. 3

   If there's a lot of fat left over, drain the majority of it.

4. 4

   Add the garlic to the pan and cook for about 30 seconds, then add the half-and-half, Italian seasoning, and peas.

5. 5

   Let the sauce bubble for a few minutes, then drain the cooked pasta and add it to the skillet, along with the parmesan.

6. 6

   Toss the pasta with the sauce and let it cook for a few more minutes, tossing often (turn heat down to medium/med-low). This will help more of the starch to release from the pasta so the sauce thickens up a bit more. Serve immediately with fresh cracked pepper if desired.