Fettuccine with Fresh Spring Peas & Pancetta
- 1 pound fettuccine pasta
- 1 tablespoon olive oil
- 8 oz. pancetta, diced
- 1 small shallot, minced
- 2 tablespoons dry white wine
- 2 tablespoons chicken stock
- 1 cup fresh peas
- 1 sprinkle of sea salt
- ¼ cup heavy cream
- 1/2 cup grated Parmesan cheese, reserving some for garnish.
- Fresh ground pepper
Cook the pasta according to directions, adding a good tablespoon of salt to the water, and while that is cooking continue with the recipe.
Heat a large saucepan over medium high heat and add a little olive oil to cover the bottom of the pan, add the diced pancetta and cook until lightly browned.
Add the shallots and sauté until translucent. Add the wine and chicken stock, bring to a boil and add the peas with a generous sprinkle of sea salt, cover and cook until most of the liquid has been absorbed and the peas are a bright green color.
When the liquid is reduced to about a tablespoon, add the cream and cook for about 3 minutes then add the cheese and the pasta. Toss well and add a little of the pasta water if the sauce is too thick. Serve with a grind of fresh pepper.
Serves 4
