Bucatini with Green Peas and Pancetta

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Bucatini with Green Peas and PancettaRecipe
Photo: Francesco Tonelli; Styling: Philippa Brathwaite
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.
4 servings


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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


Total: 45 Minutes

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.

Created date

March 2011

Nutritional Information

Calories 403
Fat 16.8 g
Satfat 4.3 g
Monofat 7.5 g
Polyfat 1.6 g
Protein 13.5 g
Carbohydrate 51.1 g
Fiber 4.2 g
Cholesterol 12 mg
Iron 2.8 mg
Sodium 639 mg
Calcium 64 mg