Spaghetti With Creamy Pancetta Sauce
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
48
Sourness
34
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tsps
Extra-Virgin Olive Oil1 cup
Pancetta (chopped)1 small
Onion (chopped)1 cup
Pea (frozen, thawed)2 tbsps
Heavy Cream230 g
Spaghetti (fresh)Directions:
1
Add the pancetta to the pan and cook until lightly browned
2
Bring a large pot of salted water to a boil
3
Heat the olive oil in a deep-sided skillet set over medium-high heat
4
Reduce the heat to medium and stir in the onions; cook until softened
5
Stir in the peas to heat through, and then add the Parmesan and cream
6
Cook the pasta in the boiling water until al dente, 2 to 3 minutes
7
Taste a noodle before draining to make sure it's cooked
8
Drain the pasta, reserving 1/4 cup of the pasta water, and add the pasta to the sauce
9
Stir to coat the pasta in the sauce, adding the reserved pasta water if necessary to thin out the sauce
10
Taste, and then season with some salt and pepper
11
Serve the pasta with extra Parmesan