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.
Leave a comment