Pancetta and Pea LinguineSave recipeServes 2EasyTotal time: 25 minsA star rating of 5 out of 5.5 ratingsRateloading...A great, quick after work supper for 2.PrintAdSkip to ingredientsAlternativesComplete the dish
Ingredients
200g Linguine or Spaghetti
100g Diced Pancetta
4 shallots, finely sliced
Small glass White Wine
150ml Creme Fraiche
Handful Frozen Peas
40g Parmesan, freshly grated
Black pepper, to taste
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Method
step 1
Bring a pan of lightly salted water to the boil and add in the pasta.
step 2
To a preheated, thick bottomed frying pan add the pancetta. Do not add in oil as the pancetta will release oil as it is cooking. Fry until lightly crispy.
step 3
Once the pancetta has cooked through remove it from the pan with a slotted spoon, and place it to one side. Leaving behind the pancetta oil in the pan.
step 4
Add the finely sliced shallots to the pancetta oil and fry until opaque.
step 5
Add the glass of wine to the shallots. You should hear a satisfying sizzle as the wine hits the pan. Reduce the heat so the wine mixture simmers and leave this until the wine has reduced by 2/3rds its original volume.
step 6
Now add in the pancetta, creme fraiche, peas, parmesan (reserving some for the garnish at the end) and a good few grinds of black pepper and stir thoroughly together. Leave the sauce to simmer and thicken slightly, 3-4 minutes. If the sauce over thickens you can thin it down by adding a small spoonful of pasta water.
step 7
Drain the pasta and spoon into warmed pasta dishes. Pour over the sauce as desired or mix the sauce with the pasta and then serve with a sprinkling of the remaining parmesan. Goes well with a lightly dressed green salad. ENJOY!
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Pancetta and Pea LinguineSave recipeServes 2EasyTotal time: 25 minsA star rating of 5 out of 5.5 ratingsRateloading...A great, quick after work supper for 2.PrintAdSkip to ingredientsAlternativesComplete the dish
