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Fettuccine with Pancetta, Peas, and Arugula Recipe


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     Fettuccine with Pancetta, Peas, and Arugula

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8

1 lb fettuccine
Salt to taste
8 oz pancetta, diced
4-5 cloves garlic, thinly sliced
1 large white onion, chopped
1 cup dry white wine or chicken broth
1 cup chicken broth
10 oz package frozen peas
3 cups baby arugula
2 tbsp butter
1 cup parmesan cheese, finely grated
Olive oil

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.

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