Rating: 4 stars
16 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Rori Trovato
Recipe by Cooking Light April 2011

Gallery

Credit: Francesco Tonelli; Styling: Philippa Brathwaite

Recipe Summary test

total:
45 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

403 calories; fat 16.8g; saturated fat 4.3g; mono fat 7.5g; poly fat 1.6g; protein 13.5g; carbohydrates 51.1g; fiber 4.2g; cholesterol 12mg; iron 2.8mg; sodium 639mg; calcium 64mg.
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