Bucatini with Green Peas and Pancetta

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.

Yield: 4 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 403
  • Fat: 16.8g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 13.5g
  • Carbohydrate: 51.1g
  • Fiber: 4.2g
  • Cholesterol: 12mg
  • Iron: 2.8mg
  • Sodium: 639mg
  • Calcium: 64mg

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

Preparation

  1. 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. 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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