Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Total Time
45 Mins
4 servings

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.

How to Make It

Step 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.

Step 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.

You May Like

Ratings & Reviews

LawyerLauren's Review

February 23, 2014

IoneTaylor's Review

June 28, 2012
This recipe is delicious. I substituted elbow macaroni for the bucatini because I couldn't find bucatini, and I substituted spring onions for the shallots. Also, I doubled the pancetta. I concur with other reviewers that the pancetta and onions (shallots) took less time to cook than stated.

olivialavon's Review

March 30, 2012

mmmck783's Review

September 07, 2011
Good flavors, especially the pancetta. However, we were less than impressed with the bucatini - I agree with the reviewer above that it's just a bit too much pasta. Next time, I'd go with something easier to eat, such as penne or farfalle.

ewarnock's Review

July 20, 2011
I made a few alterations for convenience/budget. Flavors were nice. I will be making it again. I might splurge next time and use pancetta.

bnobsOMG's Review

June 20, 2011

epestrad's Review

June 19, 2011
Holy moly this was yummy!!! It's crazy how something so simple can have so much flavor. We made it as is. I thought the bucatini pasta really added to the dish. It was also really quick; shelling the peas took the most time, it definitely requires some recruits. :)

maddypotpie's Review

May 01, 2011
This was an instant hit! I substituted spaghetti for bucatini and basil for thyme. The recommended cook time for the pancetta is way too long, as another reviewer mentioned. This is going to be a new frequent weeknight recipe.

dschid's Review

April 14, 2011
This was really good and easy. Even my kids liked it. I made it exactly as written EXCEPT I forgot to save the water from the pasta. I don't know what it would have been like with it, but I can tell you it was great without it. Will definitely make again.

GeorgeNC's Review

April 14, 2011
I was not really impressed with this dish. I will try it again with some changes. First I will use linguini not Bucatini, I feel all that starch takes away from the main ingredients. The Pancetta is delightful but it is lacking in balance I feel like it needs shrimp or scallops. If adding shrimp or scallops remember Parmigiano-Reggiano does not go well with this cheese. But if you like the cheese use it and let us know how it went?