Pancetta & Pea Pasta
Method:
Dice the pancetta and chop the garlic. Cook the pancetta in a pan with the olive oil until caramelised, then add the garlic and cook for a few more minutes. Bruise the basil in a mortar and pestle until it forms a rough paste, then add it to the pan with the cream. Cook a few more minutes until the cream thickens, then turn off the heat. Cook the pasta in salted water and add the frozen peas 2 minutes before it's done. Drain, saving half a cup of cooking water. Add the pasta, peas and cooking water to the pan, season with salt and pepper, warm gently if needed and toss. Serve with parmesan.
Ingredients:
- pancetta 150 (g)
- olive oil 2 (tbsp)
- garlic 2 (cloves)
- fresh basil 1 (bunch)
- cream 200 (ml)
- pasta 500 (g)
- peas 2 (cups)
- salt 1 (pinch)
- black pepper 1 (pinch)
- parmesan cheese 1 (pieces)