Creamy Pea and Pancetta Pasta
Just whipped up this delightful Creamy Pea and Pancetta Pasta - perfect balance of creamy and crisp!
Ingredients
- 220 g dried fusilli pasta
- 1 tbsp olive oil
- 120 g pancetta cut into small cubes
- 3 cloves garlic finely chopped
- 120 g frozen peas about ¾ cup
- ¾ cup cream
- ¼ - ½ tsp freshly cracked black pepper
- 1 tbsp fresh lemon juice
- 65 g parmesan finely grated
- 1 cup packed arugula more if you like
- Salt and pepper to taste
- Extra parmesan for serving
Instructions
- Cook fusilli in a pot of salted boiling water until al dente. Reserve a cup of pasta water.
- In a skillet, fry pancetta in olive oil over medium heat until golden, about 5-6 minutes.
- Add garlic and sauté for 30 seconds, ensuring it doesn't burn.
- Toss in frozen peas and stir for another 30 seconds.
- Pour in cream and bring to a gentle simmer. Adjust heat to avoid boiling.
- Stir in black pepper and lemon juice.
- Gradually add parmesan, allowing it to melt between additions.
- Mix in the cooked pasta and ¼ cup reserved pasta water. Simmer for 1-2 minutes to thicken.
- Season with salt and pepper. Add more pasta water if necessary.
- Fold in half the arugula, then serve with remaining arugula and extra parmesan sprinkled on top.
Tried this recipe?Let us know how it was!
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