Name: SPAGHETTINI WITH PEAS AND PANCETTA
Prep time: 15
Cook time: 20
Yield: 4-6

This is my partner Michele's grandfather recipe that he used to make for him when he was young. It's a nostalgic one from the Naples region. It comes together very quickly in one pot. It uses a lot less water to cook the pasta which develops the starch. The result is a luscious and creamy dish even though there's no cream in it. You're definitely going to want to make this one over and over again. And yes, we broke the pasta. It's a rare thing in Italian cuisine but it's allowed in some classic dishes like this one, made with broth.

Preparation

Heat a large saucepan over medium heat.
Add the pancetta and cook until golden brown, about 3-4 minutes. Remove and set aside.
In the same pan, add the onion and cook until translucent, about 3-4 minutes. Season with salt and black pepper to taste.
Add the peas and stock. Cook for 5-7 minutes, until peas are tender.
Place 2 ladles of peas and broth into a blender. Blend until smooth and set aside.
Add the spaghettini to the peas in the pan and cover. Cook until mixture has a creamy consistency.
Add the pea puree, cooked pancetta, olive oil, parmesan cheese and lemon zest to the pasta. Mix well and serve.

SPAGHETTINI WITH PEAS AND PANCETTA

Ingredients

Preparation

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SPAGHETTINI WITH PEAS AND PANCETTA

Ingredients

Preparation

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