(35 minutes)
Ingredients
Penne Pasta (1/2 lb)
Pancetta (4oz)
Peas (13oz bag, I usually use about 6oz)
Fresh Parmesan (1/4 cup, but get a big block of it, not the pre shredded or grated)
heavy cream (2 cups)
butter (2 tbsp.)
lemon (1)
Panko breadcrumbs (1/4 cup) *(not absolutely necessary)
fresh garlic (1-2 cloves)
salt
pepper
Boil a pot of water.
If you have a toaster oven you don't need to preheat an oven, but if you dont, preheat your oven to 400 degrees.
In a pan on medium high heat, add the pancetta and let it cook, mixing it around. After about 3 minutes, add chopped fresh garlic and season with salt and pepper. Continue to cook pancetta occasionally mixing around and until pancetta is at your desired done-ness. I like mine crispy, so mine usually takes about 8-10minutes. When it is close to your desired crispiness, add the butter and mix all together until butter is fully melted. Turn the heat all the way down to simmer.
Add the heavy cream and season with salt and pepper. Let cook for about 2 minutes, then using a fine grater, grate about 1/4 of the outside of the lemon (yes the peel!). Quarter the whole lemon, and squeeze 1/4 of the lemon juice into the sauce. Keep the heat on simmer and cook for 10 minutes. While it is on simmer, throw the pasta and cook.
About 5 minutes before you want to serve, use a cheese grater and grate about 1/4 of a cup of fresh parmesan cheese into the sauce. Stir around until cheese has fully melted. Then add the peas. Add peas slowly to the sauce, I usually don't use the entire 13 oz bag but add to your desired amount of peas.
Put panko breadcrumbs in a toaster/oven safe bowl and toast for 1-2 minutes on 400 degrees.
Once pasta is cooked, strain the water out and then ladle the pasta into the sauce, mixing as you add. The pasta should be lightly coated with the sauce. Season one last time with pepper.
Put pasta on a dish, grate a bit more parmesan cheese (either in small or big pieces whichever you prefer). Sprinkle breadcrumbs on top. Serve and enjoy!
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