1 and 1/4 cups shelled green peas (about 1 and 1/2 lb unshelled)
1 garlic clove, minced
1/4 cup dry white wine
2 tsp chopped fresh thyme
1/2 lb uncooked bucatini pasta
1 tbsp kosher salt
2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper
1/2 cup (2 oz) grated Parmigiano-Reggiano cheese
Instructions
Heat a large skillet over medium heat. Add 1 tbsp oil to pan, swirling to coat. Add pancetta; cook for 10 minutes or until browned and crisp, stirring occasionally. Remove pancetta from pan, reserving 1 tbsp drippings in pan; set pancetta aside. Add shallots; cook for 4 minutes or until tender, stirring occasionally. Add peas and garlic, cook 1 minute, stirring occasionally. Add wine and thyme. Increase heat to medium-high. Bring to a boil; cook until liquid reduces to 2 tbsp (about 3 minutes). Remove from heat.
COok pasta in boiling water with 1 tbsp kosher salt according to pachage directions, omitting additional fat. Drain the pasta in a colander over a bowl, and reserve 1/2 cup cooking liquid. Add pasta, 2 tbsp olive oil, 1/2 tsp salt, and black pepper pea mixture; toss well. Stir in reserved cooking liquid. Place about 1 and 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving evenly with grated cheese and pancetta.
Originally Submitted
3/19/2011
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