Bucatini with Green Peas and Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use frozen, thawed green peas if fresh are unavailable. Linguine can substitute for bucatini, which is a thick, spaghetti-like pasta with a hollow center. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped pancetta (about 2 ounces) |
1/4 cup finely chopped shallots |
1 1/4 cups shelled green peas (about 1 1/2 pounds unshelled) |
1 garlic clove, minced |
1/4 cup dry white wine |
2 teaspoons chopped fresh thyme |
1/2 pound uncooked bucatini pasta |
1 tablespoon kosher salt |
2 tablespoons extra-virgin olive oil |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup (2 ounces) grated parmigiano-reggiano cheese |
Directions:
1. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, swirling to coat. Add pancetta; cook for 10 minutes or until browned and crisp, stirring occasionally. Remove pancetta from pan, reserving 1 tablespoon drippings in pan; set pancetta aside. Add shallots; cook for 4 minutes or until tender, stirring occasionally. Add peas and garlic; cook for 1 minute, stirring occasionally. Add wine and thyme. Increase heat to medium-high. Bring to a boil; cook until liquid reduces to 2 tablespoons (about 3 minutes). Remove from heat.
2. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain the pasta in a colander over a bowl, and reserve 1/2 cup cooking liquid. Add pasta, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and black pepper to pea mixture; toss well. Stir in reserved cooking liquid. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving evenly with grated cheese and pancetta.
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