Recipe Tip: Pasta: Spaghetti with Peas and Pancetta - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. We all love a plate of pasta - here we combine spaghetti with peas and pancetta for a quick mid-week dinner.
- 500 gspaghetti
- 150 gpancetta, sliced
- clove(s)garlic, peeled
- 1onion, peeled
- 1 tablespoonbutter
- 200 gpeas, fresh or frozen
- fresh mint
- grated parmesan to serve
Step 1Cook the spaghetti in plenty of salted water until al dente, remove from the heat. Keep hold of the pasta water, but drain the pasta and keep to one side. Meanwhile, cut the pancetta into thin strips.
Step 2Peel and chop the garlic. Peel and finely dice the onion and sauté in the hot butter with the garlic and pancetta for 3-4 minutes.
Step 3Add the peas with a little pasta cooking water and finish cooking for 2-3 minutes. The liquid should then have evaporated.
Step 4Wash the mint, pat dry and cut the leaves into strips. Mix into the peas.
Step 5Add the pasta to the pea and bacon mixture with a little of the cooking water. Season with salt and pepper.
Step 6Serve with parmesan.