Peas and Pancetta Pasta

1. 1

   Gather all the ingredients. Fill a pasta pot with water and bring it to a boil. Add about 1 tablespoon of salt per cup of water—aim for water that tastes as salty as the sea. This will add a lot of flavor to the finished dish.

2. 2

   While the water heats, prepare the ingredients: Cut the pancetta into 1/4- to 1/2-inch cubes. Dice the shallot into small pieces. Thinly slice the chives.

3. 3

   Melt 1 tablespoon of butter in a heavy-bottomed pan (such as a Dutch oven) over medium heat and add the pancetta. Let the fat render and the pancetta crisp, about 5 minutes.

4. 4

   While the pancetta crisps, add the pasta to the boiling water. Cook it 1 minute less than the box directions for slightly firm texture. During the last 1 to 2 minutes of the pasta cooking, add the peas.

5. 5

   Once the pancetta starts to crisp, reduce the heat to low and add the diced shallot and a small pinch of salt. Sauté until the shallot is soft and translucent, then pour in the wine to deglaze the pan. Stir to lift the browned bits (fond) from the bottom—they are full of flavor.

6. 6

   Add 3/4 of the sliced chives and the remaining 2 tablespoons of butter. Stir over low heat as the butter melts.

7. 7

   By now, the pasta and peas should be nearly done. Drain the pasta and peas, reserving 1 cup of the cooking water. Add the peas and pasta to the pancetta while keeping the burner on low. Slowly pour in the reserved pasta water, stirring constantly to thicken into a glossy sauce; the starch in the pasta water makes this happen.

8. 8

   Add the zest of 1 lemon and squeeze the juice of 1/2 lemon over the top, then taste and add the juice from the second half if desired.

9. 9

   Turn off the heat and freshly grate Parmesan cheese over the top; stir to mix. Taste and adjust the salt if needed. Top with freshly cracked black pepper, the remaining chives, and extra Parmesan cheese if desired. Serve warm. Enjoy! Cook’s Note Any pasta shape works in this recipe; use what you have. If your local butcher has pancetta, ask them to cut 4 to 5 slices, about 1/4-inch thick. If you cannot find pancetta, you can use guanciale or bacon.

• Calories 717.21 kcal ▲ High 36%
• Protein 30.56 g ↗ Good Source 61%
• Carbohydrate 92.86 g 34%
• Total Fat 23.44 g ▲ High 30%
• Saturated Fat 11.11 g ▲ High 56%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 49.92 mg — Moderate 17%
• Sodium 578.99 mg ▲ High 25%
• Dietary Fiber 9.03 g ↗ Good Source 32%
• Total Sugars 3.12 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 152.49 mg — Moderate 12%
• Iron 5.32 mg ↗ Good Source 30%
• Potassium 406.21 mg ⌄ Low Source 9%
• Vitamin A 33.99 mcg ⌄ Low Source 4%
• Vitamin C 28.84 mg ↗ Good Source 32%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Onions 🧅
• Alcohol 🚫🍷