Pancetta And Pea Linguine Recipes

PANCETTA AND PEA PASTA

Steps:

• Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions.
• Meanwhile, in a skillet, fry the pancetta over medium-high heat until it's nice and crispy (about 10 min.).
• If there's a lot of fat left over, drain the majority of it.
• Add the garlic to the pan and cook for about 30 seconds, then add the half-and-half, Italian seasoning, and peas.
• Let the sauce bubble for a few minutes, then drain the cooked pasta and add it to the skillet, along with the parmesan.
• Toss the pasta with the sauce and let it cook for a few more minutes, tossing often (turn heat down to medium/med-low). This will help more of the starch to release from the pasta so the sauce thickens up a bit more. Serve immediately with fresh cracked pepper if desired.

LINGUINE WITH PANCETTA AND PEAS #RECIPE

Steps:

• Cook the pasta according to the directions on the package.
• While the pasta is cooking, you can make the sauce.
• Place a large skillet over medium heat, and add the olive oil.
• When the oil is hot, add the onion and sauté for 3 to 4 minutes.
• Add the garlic and the pancetta, and sauté for another 3 to 4 minutes.
• Add the broth and the peas, and bring to a simmer.
• Add the butter and whipping cream, and turn the heat down to low.
• Gently stir sauce until the butter has melted and the sauce has slightly thickened.
• Add the green onions, parsley, basil, and a little of the parmesan cheese and gently stir to combine. Add the remaining parmesan a little at a time, stirring in between each addition.
• Taste the sauce, and adjust the salt and pepper to your liking.
• Add the pasta to the sauce and toss to combine for 1 to 2 minutes.
• Serve immediately with extra Parmesan cheese sprinkled on top.

PANCETTA AND PEA LINGUINE

Steps:

• Bring a pan of lightly salted water to the boil and add in the pasta.
• To a preheated, thick bottomed frying pan add the pancetta. Do not add in oil as the pancetta will release oil as it is cooking. Fry until lightly crispy.
• Once the pancetta has cooked through remove it from the pan with a slotted spoon, and place it to one side. Leaving behind the pancetta oil in the pan.
• Add the finely sliced shallots to the pancetta oil and fry until opaque.
• Add the glass of wine to the shallots. You should hear a satisfying sizzle as the wine hits the pan. Reduce the heat so the wine mixture simmers and leave this until the wine has reduced by 2/3rds its original volume.
• Now add in the pancetta, creme fraiche, peas, parmesan (reserving some for the garnish at the end) and a good few grinds of black pepper and stir thoroughly together. Leave the sauce to simmer and thicken slightly, 3-4 minutes. If the sauce over thickens you can thin it down by adding a small spoonful of pasta water.
• Drain the pasta and spoon into warmed pasta dishes. Pour over the sauce as desired or mix the sauce with the pasta and then serve with a sprinkling of the remaining parmesan. Goes well with a lightly dressed green salad. ENJOY!

PASTA, PANCETTA AND PEAS

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
• Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

PEAS & PANCETTA

Steps:

• Heat the olive oil in a medium (10-inch) saute pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 teaspoon salt, and 1/4 teaspoon pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.

PASTA WITH PEAS AND PANCETTA

Steps:

• Cook the penne in a pan of salty water for about 10-12 minutes until 'al dente' or see the packet instructions. Drain well.
• Cook the peas for 2 minutes then drain well and keep hot.
• Meanwhile heat a frying pan with the oil and butter. Add the rashers of pancetta and fry until golden brown. Drain on kitchen paper. In a large bowl toss all the ingredients together season to taste.
• Garnish with the Parmesan shavings and serve piping hot.