Fettuccine pasta with pancetta and green peas
Votes: 4
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This dish comes together very quickly and is perfect for a weeknight dinner or a quick, hearty breakfast. It's a wonderful blend of crispy fried pancetta, tender green peas, garlic, and Parmesan, all paired with fettuccine pasta. Before serving, sprinkle the pasta with freshly ground black pepper and a squeeze of lemon juice. The flavors will be much more vibrant.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g thick fettuccine noodles
- 220 g pancetta, diced
- Half an onion, chopped
- 1 package (280 g) of frozen green peas
- 2 cloves garlic, crushed
- 1/4 tbsp. grated parmesan
- Juice of half a lemon
We recommend
Recipes with similar ingredients: fettuccine pasta, peas, pancetta, Parmesan cheese, lemon juice
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil over medium heat. Add the pasta and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water.
- Meanwhile, in a large skillet over medium-high heat, cook the pancetta until golden brown and crisp, about 6 minutes. Transfer to a paper towel-lined plate.
- In the same pan, sauté the onion until soft, about 5 minutes. Add the peas and garlic and sauté for 3 minutes. Add the Parmesan, pasta, and pancetta. Add a little of the pasta water if the pasta looks dry. Stir, season with salt and pepper to taste, and serve with a squeeze of lemon juice.
Categories:
Similar recipes
