Cook fettuccine in a large pot of boiling salted water until almost tender and still quite firm to the bite. Drain.
Meanwhile, cook pancetta in a large heavy skillet over medium heat, stirring often, until crispy, 6-8 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 2 Tbsp. drippings from skillet. Add garlic and cook until slightly golden, about 30 seconds. Add onion and cook, stirring often, until soft and translucent, 7-8 minutes. Add wine and chicken broth, increase heat to high, and boil until liquid is reduced by half, about 5 minutes. Add peas and pancetta to mixture and cook until peas are just warmed through, about 1 minute.
Add fettuccine to sauce and cook, tossing often, until pasta is al dente and has absorbed much of the sauce, about 2 minutes. Add arugula and butter, tossing and stirring so the arugula just wilts and butter melts. Transfer to a large wide platter.
Garnish pasta with grated Parmesan cheese and a drizzle of oil.
Originally Submitted
8/26/2013
0 Out of 5 from
0 reviews
You can add this Fettuccine with Pancetta, Peas, and Arugula recipe to your own private DesktopCookbook.