Fettuccine With Pancetta Peas Recipes

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PASTA, PANCETTA AND PEAS



Pasta, Pancetta and Peas image

Provided by Sunny Anderson

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

16 ounces fettuccine
8 ounces pancetta, diced
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
  • Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

PEAS AND PANCETTA



Peas and Pancetta image

An Italian side dish special. Simple but full of flavor.

Provided by Anonymous

Categories     Side Dish     Vegetables     Green Peas

Time 20m

Yield 4

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
2 ounces pancetta, chopped
3 tablespoons chopped onion
1 pound frozen peas, thawed
¼ cup dry white wine
1 ½ tablespoons chopped fresh thyme leaves
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a frying pan over medium heat; cook and stir pancetta and onion in the hot oil until pancetta is translucent, about 5 minutes. Stir peas, white wine, thyme, salt, and pepper into pancetta mixture; bring to boil. Reduce heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 17 g, Cholesterol 5 mg, Fat 9.1 g, Fiber 5 g, Protein 7.7 g, SaturatedFat 1.6 g, Sodium 232.2 mg, Sugar 6.6 g

FETTUCCINE WITH PEAS AND PANCETTA



Fettuccine With Peas and Pancetta image

Make and share this Fettuccine With Peas and Pancetta recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

4 ounces thinly sliced pancetta
4 garlic cloves
2/3 cup extra virgin olive oil
1 lb dried fettuccine (or tagliatelle)
1 (10 ounce) package frozen peas (2 cups)
3/4 cup lightly packed fresh basil

Steps:

  • Unroll pancetta slices, then cut each strip across into pieces about 1/2 inch wide.
  • Thinly slice garlic.
  • Heat olive oil in a medium skillet over med-low heat.
  • Add pancetta.
  • Cook, stirring occasionally and pressing down to submerge, until pale gold in color, about 10 minutes.
  • Drain on paper towels.
  • Add garlic to olive oil in skillet and cook on low heat until just turning pale gold, about 1 minute; remove from heat.
  • Bring a large pot of salted water to a boil over high heat.
  • Cook pasta until almost al dente, about 6 minutes, then add peas to pot.
  • Cook 1 minute more, then drain.
  • Return pot to low heat and add garlic-olive oil.
  • Stir in pasta with peas.
  • Stir in pancetta and toss strands to combine as best as possible.
  • Season with salt and pepper to taste.
  • Transfer to serving dish or divide among plates and scatter basil on top.

Nutrition Facts : Calories 544.7, Fat 27.6, SaturatedFat 4.2, Cholesterol 63.8, Sodium 68, Carbohydrate 61.4, Fiber 4.8, Sugar 3.8, Protein 13.5

FETTUCCINE WITH PEAS, ASPARAGUS AND PANCETTA



Fettuccine With Peas, Asparagus and Pancetta image

This recipe was in the May 2010 "Fast Easy Fresh" section of Bon Appetit magazine. great combination of flavors

Provided by Epi Curious

Categories     Ham

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

12 ounces fettuccine (or penne)
3 ounces pancetta, chopped (or bacon)
1 1/4 lbs asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups fresh green peas, shelled, blanched 1 minute in boiling water, drained (OR frozen peas (do not thaw)
1 bunch green onion, thinly sliced, white and pale green parts separated from dark green parts
3 garlic cloves, pressed
1/2 cup parmesan cheese, finely grated, plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice, fresh
1 tablespoon lemon peel, finely grated
1/4 cup Italian parsley, fresh, chopped & divided
1/4 cup basil, fresh, thinly sliced, divided

Steps:

  • Cook pasta in a pot of boiling salted water until just tender but still firm to the bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
  • Meanwhile, cook pancetta in a large nonstick skillet over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; saute' 3 minutes. Add peas, white and pale green parts of green onions, and garlic; saute' until vegetables are just tender, about 2 minutes. Remove from heat.
  • Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of the parsley and half of the basil to the pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to a large bowl. Sprinkle pancetta, remaining parsley and remaining basil over. Serve, passing additional Parmesan cheese.

Nutrition Facts : Calories 648.6, Fat 25.6, SaturatedFat 9.3, Cholesterol 110, Sodium 247.9, Carbohydrate 82.8, Fiber 10.6, Sugar 8.8, Protein 25.6

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