Salty pancetta and sweet peas are such a delicious combination! Try substituting smoky speck for the pancetta or remove the sage and parsley and stir in fresh mint for a variation on this classic recipe.
| 250 g | spaghetti |
| 100 g | sliced pancetta, cut into small pieces |
| 1 c | fresh or thawed frozen peas |
| 1 clove | garlic, thinly sliced |
| 50 g | unsalted butter |
| 3 leaves | fresh sage |
| 1/3 c | grated Pecorino Romano cheese |
| 1 t | extra virgin olive oil |
| handful | Italian flat leaf parsley, roughly chopped |
| black pepper |
Bring a large pot of salted water to a boil. If using fresh peas, boil them for 1 minute, then remove using a spider; if using frozen, skip this step. Add the spaghetti, cook until al dente (roughly 1 minute prior to package instructions).
While the pasta is cooking, heat the olive oil in a wide pot or large deep pan over medium-high heat. Add the pancetta, allow to cook while constantly stirring until golden. Add the garlic, peas, sage and half of the butter, cook for 30 seconds then remove from heat until the spaghetti is cooked.
Using tongs pull the pasta directly from the cooking water directly into the pot of pancetta and peas and return to high heat. Add 2 ounces of cooking water, return the pot to high heat and stir constantly until the sauce is creamy and is coating the pasta, approximately 30 seconds, adding a little more pasta water if necessary. Remove from the heat and stir in the pecorino, remaining butter and parsley. Serve immediately with a little more grated Pecorino and fresh-cracked black pepper.
Serves 2.