Bucatini with Green Peas and Pancetta

Ingredients

• ½ cup (2 ounces) grated Parmigiano-Reggiano cheese
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon kosher salt
• ½ pound uncooked bucatini pasta
• 2 teaspoons chopped fresh thyme
• + 6 more ingredients
• • ¼ cup dry white wine
  • 1 garlic clove, minced
  • 1 ¼ cups shelled green peas (about 1 ½ pounds unshelled)
  • ¼ cup finely chopped shallots
  • ½ cup chopped pancetta (about 2 ounces)
  • 1 tablespoon olive oil

1. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, swirling to coat. Add pancetta; cook for 10 minutes or until browned and crisp, stirring occasionally. Remove pancetta from pan, reserving 1 tablespoon drippings in pan; set pancetta aside. Add shallots; cook for 4 minutes or ...

View full recipe at SpringPad