Paul Sorvinos Spaghetti With Pancetta And Peas Recipes

PASTA, PANCETTA AND PEAS

Pasta, Pancetta and Peas image

Provided by Sunny Anderson

Time 23m

Yield 4 servings

Number Of Ingredients 8

Ingredients

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.

SPAGHETTI WITH PANCETTA AND RICOTTA

Spaghetti with Pancetta and Ricotta image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt
12 ounces spaghetti
2 tablespoons extra-virgin olive oil
4 ounces diced pancetta
1 tablespoon very coarsely ground pepper
1/2 cup whole-milk ricotta cheese
1/4 cup grated pecorino cheese

Steps:

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water and then drain.
Meanwhile, combine the olive oil and pancetta in a large wide pot over medium-high heat. Cook, stirring occasionally, until the pancetta is golden brown and crisp, 3 to 5 minutes. Stir in 1 teaspoon pepper, then add 3/4 cup of the reserved cooking water and the spaghetti, tossing until combined. Stir in the ricotta and 2 tablespoons pecorino, tossing constantly to evenly coat. (The ricotta will seem thick at first, but as it combines with the hot cooking water it will create a creamy sauce.) Add more cooking water a few tablespoons at a time if the sauce is too thick or dry. Season with salt.
Divide the spaghetti among bowls. Sprinkle with the remaining 2 tablespoons pecorino and 2 teaspoons pepper.

Nutrition Facts : Calories 560, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 45 milligrams, Sodium 611 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 23 grams, Sugar 1 grams

PAUL SORVINO'S SPAGHETTI WITH PANCETTA AND PEAS

Paul Sorvino's Spaghetti with Pancetta and Peas image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 (1/2-inch thick) slice pancetta, cut into 1/4-inch dice
12 frozen pearl onions, defrosted
1 cup frozen peas, defrosted
1 pound spaghetti
Coarse salt and freshly ground pepper

Steps:

Heat oil in a large skillet set over medium-high heat. Add pancetta, and cook until fat has rendered and pancetta is browned. Add onions, and cook until softened and browned. Stir in peas, and cook until heated through; set aside
Bring a large pot of water to a boil; season generously with salt. Add spaghetti, and cook until al dente according to package directions. Drain, and return spaghetti to pot. Stir in reserved pancetta mixture, tossing to combine. Season with salt and pepper. Transfer to a serving bowl; serve immediately.

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