Whip this up for yourself. You won’t be sorry.
Fettuccine with Cream, Peas, Pancetta, and Mint
- 1/2 box of fettuccine
- 1/2 cup, plus 1/4 cup of frozen peas
- 1/4 pound of pancetta (only four slices will be needed)
- 2/3 cup of heavy cream
- few springs of fresh mint, sliced into ribbons
- 2 tablespoon of grated parmesan, plus more for serving
This dish may seem a bit heavy for this season, with the cream and all. But the fact that it takes 10 minutes to make, so you’re not sweating away in front of the stove, and you got some fresh mint in there to freshen things up…I’d say it’s perfect for this time of year. Plus, who cares…it’s pasta with cream.
Serves 2 (if cooking for more and you want to cook the whole box of pasta, just double the rest of the ingredients)
Bring a pot of water to a boil. Once boiling, season water with 1 tablespoon of salt, and cook pasta for about ten minutes, or as requested on the box.
Meanwhile, rinse off the frozen peas in a strainer with warm water to defrost them a bit. Set aside.
In a deep frying pan on medium heat, cook 4 slices of the pancetta. Flip when golden on one side to cook the other side the same. Remove pancetta to a paper towel lined plate to soak up any oil. Pour the oil in the pan into a bowl to discard once cooled down. Don’t wipe down the pan, you want those flavors, trust me.
Keep the pan on medium heat. Throw in the peas and sauté for about a minute. Then pour in the heavy cream. Cook for about 2 minutes, or until the cream has reduced and thickened a bit. Turn off the heat, and crumble the pancetta into the cream. Mix.
Using a spaghetti spoon, transfer the pasta into the pan with the cream sauce. Season with salt and pepper to taste. If you find the pasta is too dry, add some pasta water, or more heavy cream. Mix in the 2 tablespoons of parmesan.
Serve with a garnish of fresh mint, and more grated parmesan cheese. Enjoy!
A recipe to try. :)