The whole family raved! It was so fast and easy to make and absolutely delicious. I made some substitutions since Joe is not a huge fan of long pasta, so I used penne. Added about 4 tbl of butter which made it creamy, light, and yummy. Opted to used larger cloves of garlic (grated for allot of flavor). And use all the grease leftover from frying the pancetta. A few ingredients packing a punch. I will add this to the keeper file.
Recipe courtesy Sunny Anderson, 2009
Ingredients:
16 ounces fettuccine
8 ounces pancetta, diced
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced
Directions:
Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
Meanwhile, sauté pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, sauté onions until softened, about 5 minutes. Add peas and garlic and sauté for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.
