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Simple Pasta with Peas and Pancetta Recipe


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     Simple Pasta with Peas and Pancetta

Category   Entrees - Maindishes
Sub Category   None

1 lb thin spaghetti
salt, EVOO
6 oz. cubed pancetta (or bacon)
1 1/2 shallots, thinly sliced
3 C frozen peas thawed (or fresh)
6 large garlic cloves, minced
black pepper
3 tsp Aleppo pepper, divided
1 bunch parsley, chopped (1-4 cups)
1 lemon, zested and juiced
Grated Parmesan

Cook pasta to al dente in plenty of salted boiling water. Be sure to add a splash of EVOO to the cooking water. Reserve 1 cup of the pasta cooking water aside,then drain pasta (will serve as sauce later). Meanwhile, heat a large cast iron skillet over medium high heat. Add pancetta and cook, tossing regularly, until fully cooked and browned. Remove pancetta onto a plate lined with paper towel to drain. Carefully dispose of most of the pancetta fat, leaving just a hint (about 1 tsp) for flavoring.
Set stove top to medium heat and return skillet to heat. To the little bit of pancetta fat, add 2 T EVOO. Heat until shimmering but not smoking, then add shallots, peas, salt, black pepper, and 1 t Aleppo pepper. Raise heat to medium-high and cook for 5 minutes, tossing regularly. Add garlic and parsley and cook for another 3 min or until peas are fully cooked through.
Return cooked pancetta to skillet. Add cooked pasta and 1/2 cup of the reserved pasta water. Add the remaining Aleppo pepper, lemon zest and lemon juice. Toss to combine. Add grated Parmesan cheese (start with 1 to 2 T) and adjust as needed. Test and adjust seasoning.
Transfer pasta to serving bowls. Enjoy hot.

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