Pasta mit Erbsen

Zutaten

• 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)

Zubereitung

1. 1

   Cook the pasta 1 minute shy of al dente in a large pot of salted water, according to package directions.

2. 2

   While 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. 3

   Add the garlic and cook, stirring occasionally for 1-2 minutes.

4. 4

   Deglaze with the wine and cook until the wine is reduced by half, 2-3 minutes.

5. 5

   Add the cream and reduce again by half, stirring occasionally to form a glossy, emulsified sauce.

6. 6

   Reduce 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. 7

   Reserve 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. 8

   Serve immediately, with extra cheese, if desired.