Spaghetti With Peas, Pancetta & Lemon

Spaghetti With Peas, Pancetta & Lemon

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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I love spring peas and add them to this simple pasta dish.

  • 4 Ounces Chopped Pancetta
  • 1 Pound Spaghetti
  • 2/3 Cup Whipping Cream
  • 1 Teaspoon Grated Lemon Peel
  • 2/3 Cup Dry White Wine
  • 2 Cups Shelled Fresh Petite Peas
  • 8 Teaspoons Fresh Lemon Juice
  • 2/3 Cup Grated Pecorino Romano Cheese
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Cook Pasta in large-size pot of boiling salted water until tender, but still firm to the bite. Drain and reserve 3/4 cup pasta cooking liquid.
  2. In large-size heavy skillet simmer cream and lemon peel over a medium heat for 1 minute until slightly reduced.
  3. Stir in peas, pancetta, wine, and lemon juice. Simmer 2 minutes.
  4. Add cooked spaghetti, grated cheese and toss to coat. Add enough cooking liquid to moisten. Salt and pepper to taste.
  5. Serves 4
  6. Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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