Pennette with pancetta and peas
Instructions:
- 6 ounces pancetta, diced (about 1 cup)
- ¼ cup diced yellow onion
- 2 cups frozen peas
- 1¼ cups chicken stock
- 1 pound dried pennetti pasta
- 6 tablespoons unsalted butter
- ¾ cup freshly grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground black pepper
- ¼ cup extra virgin olive oil
- In a small saucepan, cook the pancetta over low heat until crispy and the fat is rendered. Add the onion and cook for about 6 minutes, or until the onion softens and is slightly caramelized.
- Add the peas and stock to the pan, stir, raise the heat to medium, and continue to cook gently.
- Meanwhile, cook the pasta according to the package instructions until nearly al dente. Drain, reserving about ¼ cup of the pasta water.
- Add the pasta to the sauce and cook for about 2 minutes, or until the pasta is al dente. Add a little pasta water, if needed, to thin or loosen the sauce.
- Add the butter to the pasta and stir until the butter is incorporated. Stir the cheese into the pasta and season to taste with salt and pepper. Finish with a drizzle of olive oil.