Simple pancetta pasta with peas and parmesan

Simple pancetta pasta and peas, tossed in a simple garlic and olive oil sauce and finished with Parmesan cheese. So good!

Ingredients

Instructions

1. Cook the pasta to al dante in plenty of salted boiling water, consult package for instructions. Reserve 1 cup of the pasta cooking water aside, then drain pasta (some of the starchy pasta water will serve as sauce later)
2. Meanwhile, heat a large cast iron skillet over medium-high heat. Add the pancetta (or bacon) and cook, tossing regularly, until fully cooked and browned. Remove pancetta onto a plate lined with paper towel to drain. Carefully dispose of most of the pancetta fat leaving just a hint (about 2 tsp) for flavoring.
3. Set stove top to medium heat and return skillet to heat. To the little bit of pancetta fat, add 4 tbsp extra virgin olive oil. Heat until shimmering but not smoking, then add shallots, peas, salt, black pepper, and 1 tsp aleppo pepper. Raise heat to medium-high and cook for
   5 minutes, tossing regularly. Add garlic and parsley and cook for another
   3 mins, or until peas are fully cooked through.
4. Now return cooked pancetta to skillet. Add cooked pasta and ¾ cup of the reserved pasta water. Add the remaining 1 tsp aleppo pepper, lemon zest and lemon juice. Toss to combine.
5. Add grated Parmesan cheese (you might stat with 3-4 tbsp and adjust as needed). Test and adjust seasoning (salt and pepper) to your liking.
6. Transfer pasta to serving bowls and enjoy!

Nutrition