Pasta with Peas and Pancetta
Serves 4 | Under 30 minutes
Ingredients
400g spaghetti
2 tbsp extra virgin olive oil
200g pancetta
1 garlic clove, sliced
250g frozen peas
½ tsp chili flakes
1 tbsp lemon juice
Zest of half a lemon
60g parmesan cheese, grated
Salt and black pepper
Method
Bring a large pot of water to boil and add ~1 tablespoon of salt. Add the spaghetti to the pot and cook until al dente.
Heat olive oil in a frypan over medium heat. Add the pancetta and garlic and cook until the fat becomes transparent and the meat lightly golden; approximately 5 minutes. Season as needed.
Add ~1/2 cup of pasta cooking water, along with the peas, chilli flakes, lemon juice and zest. Continue cooking for 2-3 minutes before adding the pasta and parmesan cheese. Toss to combine over medium heat, adding more pasta water as needed, until a glossy sauce forms.
Divide pasta between plates and garnish with extra parmesan, lemon zest and black pepper.
