it's no secret that we're big on pasta, with white sauce pastas being my favorites. i've been making a variation of this with whatever i have in the house - sometimes with leftover chicken or bacon instead of pancetta, once i added the lemon zest and juice as suggested by the original recipe (didn't care for it as much), and of course, you can also add a glug of white wine to the cream before simmering if that's your thing.
the original recipe called for proscuitto, which is yummy but we prefer pancetta. (the difference between the two is a bit like bacon compared to canadian bacon...aka ham.) i think pancetta, being more bacon-esque lends itself better to this pasta.
adapted from martha stewart
| ingredients |
1 box bucatini (you can also sub fettuccine)
1 package frozen peas
1 tbsp butter
1 package (4 ounces) chopped pancetta
2/3 cup heavy cream
optional: 1/4 cup of white wine
1/2 cup finely grated parmesan cheese
parsley (for serving)
| method |
in a large pot, boil the fettuccine and cook according to package directions. in the last minute or so of cooking, add the frozen peas. reserve 1 cup of pasta water and strain the pasta and peas in a colander - set aside.
meanwhile, in a large skilled over medium heat - melt the butter and cook the pancetta until slightly browned. add the cream and wine (if using) and bring to a simmer for a couple minutes, stirring until you notice the alcohol smell recede. simmer sauce until thickened, then remove from heat and add in the parmesan stirring until smooth.
season with salt and pepper to taste. add the peas and cooked pasta and stir, using the reserved pasta water to thin if needed.
serve topped with a little extra parm and parsley.