FETTUCCINE - PANCETTA - Pasta, Pancetta and Peas

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Nb persons: 4
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	Pasta, Pancetta and Peas
Recipe courtesy Sunny Anderson, 2009 Yield:4 servings 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
	freshly ground black pepper
1/2	lemon, juiced

DIRECTIONS

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.

© Recipe courtesy Sunny Anderson, 2009

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