Bucatini pasta cooked in a creamy sauce with crispy pancetta and sweet peas.
Bucatini with Pancetta and Peas
Ingredients
- 1 pound bucatini pasta
- 6 ounces pancetta, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Olive oil, for cooking
- Chopped fresh parsley, for garnish
Instructions
- Cook bucatini pasta according to package instructions.
- In a large skillet, heat olive oil over medium heat. Add pancetta and cook until crispy.
- Remove pancetta from skillet and set aside.
- In the same skillet, add garlic and cook until fragrant.
- Add frozen peas and cook until heated through.
- Add heavy cream to skillet and bring to a simmer.
- Add Parmesan cheese and stir until melted and combined.
- Return pancetta to skillet and stir to combine with the sauce.
- Serve sauce over cooked bucatini. Garnish with chopped fresh parsley.
