Angel Hair Pasta with Pancetta and Peas
Angel Hair Pasta with Pancetta and Peas
Submitted by Corporate Chef Andy Stewart
Potatoes, Pastas and Grains
Ingredients
- 1 pound angel hair pasta
- 3-4 slices pancetta or thick-cut bacon, cut into lardoons
- 1 shallot, sliced
- 2 garlic cloves, minced
- 1 cup cooked peas (or Edamame, snap peas or snow peas)
- grated Pecorino cheese
- salt and pepper to taste
Directions
Bring 3 quarts of water to a boil and add a handful of salt. Stir in pasta and cook for 4 minutes. Place pancetta in a large skillet and cook to render fat and brown. Add Fustini’s olive oil and shallot. Cook for 3 minutes and add garlic. Cook for another minute making sure garlic does not brown. Add peas and cook through, add pasta and stir. If pasta seems dry add enough pasta water to moisten. Toss with cheese, season with salt and pepper and serve.
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