Pancetta and Pea Fusilli
Delicious, quick and easy—a perfect midweek dinner. This recipe serves 2, but it can easily be doubled or tripled etc for more people. The ingredient amounts are quite a rough guide, this is very much a throw it all in recipe, so experiment with however much you want of each ingredient.
- 200g fusilli
- 75g panetta cubed or 5 rashers of streaky bacon
- 1 cup frozen peas
- 1 clove garlic, finely chopped
- 200ml double cream or 2 tbsp creme fraiche
- 1/2 a cup of Parmesan, or to taste.
- olive oil
- black pepper
- splash of water from cooking pasta
1Boil salted water for the pasta, when this has come to the boil, add the pasta and cook for the required amount of time, according to the packet.
2Heat a splash of olive oil in a large heavy based pan and add the cubed pancetta, the amount doesn’t have to be precise. Some supermarkets sell pancetta in small packs of two, if you can get this, use just one pack. Alternatively, if you’re finding it hard to get hold of the pancetta, streaky bacon is a good substitute.
3When the pancetta has started to brown, add a good pinch of freshly ground black pepper and the finely chopped clove of garlic.
4Add the peas, followed by the cream. Stir well to avoid sticking.
5Add the Parmesan and a splash of water to thin the sauce a little (use some water that the pasta is being cooked in).
6When the pasta is cooked, drain and add to the sauce, stir well to ensure the pasta is well coated. Add more black pepper and Parmesan (if required) to taste.
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