Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Total Time:
45 Mins
Yield:
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.

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Ratings & Reviews

LawyerLauren's Review

LawyerLauren
February 23, 2014
N/A

IoneTaylor's Review

IoneTaylor
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

racye1
March 30, 2012
N/A

mmmck783's Review

Cookinfor4
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

GeorgeNC
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

dschid
June 20, 2011
N/A

epestrad's Review

olivialavon
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

bnobsOMG
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

mmmck783
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

dmt4641
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?