Pasta with Pancetta and Green Peas

 Smell of Rosemary - Pasta with Pancetta and Green Peas - Top
Since I found this recipe in one of my cookbooks years ago, it become our favorite pasta dish. It contains spaghetti pasta, a creamy sauce made from milk and eggs, frozen peas and crispy flavorful pancetta pieces. Instead of pancetta, I often use ham or bacon. It is pretty easy and fast to make, just please do not overcook the sauce, since its base is from eggs and it will easily curdle when overheated. Generous amount of Parmesan cheese simply makes this dish irresistible.
Ingredients
1 pound uncooked spaghetti
8 ounces of pancetta, chopped
3 garlic cloves, minced
1 cup 2% reduced fat milk
1 teaspoon salt
1 tablespoon ground black pepper
3 large eggs
1 cup frozen green peas, thawed
1 ½ cup grated fresh Parmesan cheese
Smell of Rosemary - Pasta with Pancetta and Green Peas - Ingredients
Cook pasta according to package directions.   Drain in a colander over the bowl, reserving about ¾ cup of the cooking liquid.
While pasta cooks, cook pancetta in a large nonstick skillet, until crisp.
Smell of Rosemary - Pasta with Pancetta and Green Peas - Cooking Pancetta
While pasta cooks, cook pancetta in a large nonstick skillet, until crisp.
Remove pancetta from the pan, discard fat, reserving 1 tablespoon. Add garlic, and cook for 30 seconds.
In a medium bowl, whisk together milk, eggs, salt and black pepper. Add reserved hot cooking liquid, stirring constantly.
Smell of Rosemary - Pasta with Pancetta and Green Peas - Whisking Egg and Milk Sauce
In a medium bowl, whisk together milk, eggs, salt and black pepper. Add reserved hot cooking liquid, stirring constantly.
Add pasta, milk and egg mixture and peas to the pan with garlic.  Cook over low heat for 3 minutes, or until sauce thickens.  Add bacon and Parmesan cheese, and toss to combine.  
Smell of Rosemary - Pasta with Pancetta and Green Peas - Mixing All the Ingredients
This recipe will make 8 servings.
This recipe is inspired by Cooking Light Annual Recipes 2004.
Smell of Rosemary - Pasta with Pancetta and Green Peas - Bottom

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