Best 2 Pasta Pancetta And Peas Recipes
**Indulge in a Symphony of Flavors: Pasta Pancetta and Peas - A Culinary Journey**
Embark on a culinary adventure with our exquisite Pasta Pancetta and Peas, a dish that harmonizes the richness of pancetta, the sweetness of peas, and the comforting embrace of pasta. This classic Italian dish is a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving for more. With variations ranging from the traditional to the innovative, our collection of recipes offers a delightful array of options to suit every palate. Whether you prefer a simple yet elegant preparation or a more elaborate rendition with additional ingredients, our recipes will guide you through the steps to create a culinary masterpiece that will impress your family and friends.
PASTA, PANCETTA AND PEAS
Steps:
- 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, saute 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, saute onions until softened, about 5 minutes. Add peas and garlic and saute 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.
PASTA AND PANCETTA AND PEAS IN A GORGONZOLA SAUCE
Good and creamy, this is an impressive pasta dinner that comes together very easy. I used large rigatoni which allowed for ample cheese sauce coverage. Expect big smiles on everyone's face when they dig in.
Provided by Alex Callegari
Categories Pasta
Time 45m
Number Of Ingredients 9
Steps:
- 1. Bring a large pot of water, 4 to 5 quarts, to a rapid boil. Add a Tbsp. of sea salt. Toss in the Paccheri or large rigatoni pasta and cook according to instructions. Al Dente is preferred so remove before pasta is fully cooked.
- 2. In a large sauté pan add 1 tbs of extra virgin olive oil and 4 oz. of cubed pancetta. Cook at medium temperature until fat has been rendered out of pancetta and is crispy. With a slotted spoon take Pancetta out and set aside.
- 3. In the sauté pan add the cream, gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and the sauce comes together.
- 4. Once pasta is cooked and still al dente toss directly into large sauté pan add peas and pancetta. Garnish with parsley or additional Parmesan cheese.
Tips:
- To save time, use frozen peas instead of fresh peas. Just thaw them before using.
- If you don't have pancetta, you can use bacon instead. Just cook it until it's crispy.
- Add a pinch of red pepper flakes to the sauce for a little bit of heat.
- Serve the pasta with a sprinkle of grated Parmesan cheese.
- This dish is also delicious with other types of pasta, such as penne or fusilli.
Conclusion:
This pasta pancetta and peas recipe is a quick and easy weeknight meal that is sure to please the whole family. The pancetta adds a salty, smoky flavor to the dish, while the peas add a pop of sweetness. The sauce is simple to make and comes together in just a few minutes. Serve this pasta with a side salad or a piece of garlic bread for a complete meal.
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