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.
Originally Submitted
1/17/2020
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