Peas Pasta
Creamy, fresh, cheesy, umami forward, and full of spring goodness with pancetta, wine, and garlic.
Servings: 3
Calories: 655kcal
Ingredients
- 8 oz pasta
- 1 tbsp olive oil
- 4 oz pancetta diced
- 4 cloves garlic minced
- 1/2 cup white wine Italian preferred
- 1/2 cup cream
- 1 cup Parmigiano Reggiano cheese finely grated, about 2oz
- 1 cup frozen peas if fresh, see notes
Instructions
- Cook the pasta 1 minute shy of al dente in a large pot of salted water, according to package directions.
- While the pasta is cooking, crisp up the pancetta. Heat the olive oil and pancetta over medium heat until golden and crisp, 2-3 minutes, stirring occasionally.
- Add the garlic and cook, stirring occasionally for 1-2 minutes.
- Deglaze with the wine and cook until the wine is reduced by half, 2-3 minutes.
- Add the cream and reduce again by half, stirring occasionally to form a glossy, emulsified sauce.
- Reduce the heat to low or remove from the heat and add the cheese, whisking until the cheese is melted. Season with salt and pepper.
- Reserve 1/2 cup pasta water, then drain the pasta and add to the pan along with the frozen peas. Turn the heat up to medium high and gently toss pasta for 1 minute or until every strand or piece of pasta is properly coated. Add pasta water, 1 tablespoon at a time, if needed.
- Serve immediately, with extra cheese, if desired.
Notes
If using fresh peas, cook them in the pasta water until tender (1-2 minutes).
Nutrition
Calories: 655kcal | Carbohydrates: 59g | Protein: 33g | Fat: 28.8g | Saturated Fat: 10.2g | Cholesterol: 125mg | Sodium: 1123mg | Potassium: 494mg | Fiber: 3g | Sugar: 3.6g