Spaghetti with Pancetta and Peas
If you are rushed, stressed, and just freaked out about what to make for dinner during the week than this one’s for you. This spaghetti with pancetta and peas is so fast and so easy it’s destined to become a favorite that will save you in those moments you most need it. You know, it’s for those times when you’d rather order pizza, kick your feet up and watch {insert favorite show here} within five minutes of walking in the door (for us, that favorite show right now is House of Cards - obsessed!). These days that’s pretty much what I want to do most nights of the week, but there’s that little voice in my head that says, “Should you really be ordering another pizza? Don’t you think you can do something a little better for yourself?”
That voice. It can be so annoying sometimes.
But it does steer me right.
I mean this looks pretty good, right?
I was inspired to make this after finding a recipe for Pea & Bacon Pasta on the blog Platings & Pairings because I am always looking for quick ways to get dinner on the table during the week that don’t involve drive-throughs, take-out menus, or delivery people so that I can appease that little voice in my head and do something good for myself, too. As much as I love it, it’s not so good to rotate pizza for dinner 3-4 times a week. You might think I’m kidding, but I’m not. We’ve done that before. It’s called a dinner rut.
That’s where this pasta comes in to save us — all it takes is about 20 minutes and it has lots of good stuff… flavorful pancetta, sweet green peas, and parmesan cheese. It’s all tossed in a light white wine sauce, a squeeze of fresh lemon juice and a little butter. It’s simple and satisfying.
- ½ pound of spaghetti
- 4 ounces pancetta
- ½ small onion, diced
- 1 garlic clove, minced
- ½ cup white wine
- 1 cup frozen green peas
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped
- Juice from ½ a lemon
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ¼ cup parmesan cheese
- Bring a large pot of water to a boil. Add the spaghetti and cook about 2 minutes less than the time recommended on the package.
- While the spaghetti is boiling, heat a large pan over medium heat. Cook the pancetta for about five minutes, or until it renders it’s fat. You don’t want it extra crispy, so don’t let it go too long. Add in the onions and cook another minute or so before adding in the garlic. Cook for another minute or so.
- Pour in the wine and scrape the pan to loosen the browned bits. Add in the peas and bring the mixture to boil and let it reduce until the spaghetti is ready.
- Once the spaghetti is ready transfer, using tongs. it directly from the pasta water to the pan with the pancetta and onions. The starchy pasta water on the noodles will help thicken the sauce. Toss it around in the sauce until it’s well coated and the pasta is al dente. Add the parsley, lemon juice, salt & pepper and butter and continue to toss the spaghetti until the butter is melted (shouldn’t take long).
- Serve with the grated parmesan cheese
The post Spaghetti with Pancetta and Peas appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/03/spaghetti-with-pancetta-and-peas.html
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