1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
How to Make It
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.
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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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.
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.
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. :)
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.
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.
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?
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