Bucatini with Green Peas and Pancetta

Ingredients

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

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

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