Pasta with Pancetta and Peas

INGREDIENTS

INSTRUCTIONS

Place peas in a strainer and rinse under luke warm water-just to remove the
ice crystles. Drain and set aside. Chop pancetta into fairly small dice and
cook over medium-low heat. This renders most of the fat while browning and
crisping the pancetta. Add onion and garlic to the pancetta and saute.
Drain most of the fat from this mixture. Cook pasta according to package
directions. When pasta is cooked, drain it and add it to the onion/pancetta
mix. Add the peas, salt and pepper to taste. Toss throughly and serve with
grated cheese.
Notes: I prefer a shaped pasta, like a rotelli for this dish. I find that
very little additional salt is needed, but a good grinding of fresh black
pepper is excellent. This dish was originally made with prociutto and peas,
but one night only pancetta was at hand. The rest, as they say, is history.
enjoy! Posted to Kitmailbox Digest by Ms3Breezy@aol.com on Mar 24, 1997

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