Pea And Pancetta Ramen "Risotto"
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
49
Spice
59
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Pancetta (diced)1 tbsp
Olive Oil1 medium
Onion (chopped)1 tsp
Salt280 g
Pea (package frozen)3 cups
Chicken Broth (low-sodium)1 tbsp
ButterDirections:
1
Cook pancetta or bacon in oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until just beginning to brown, about 5 minutes
2
Add onion and salt and cook, stirring, until onion is softened, about 4 minutes
3
Add noodles and cook, stirring, 1 minute
4
Add peas and broth to skillet and bring mixture to a boil
5
Cook, stirring, until noodles are just tender, about 3 minutes
6
Remove skillet from heat and stir in butter, Parmesan, and pepper
7
(If mixture is a bit soupy, let it stand for 1 to 2 minutes to allow noodles to continue to absorb liquid
8
) Serve with additional Parmesan, if desired