Pasta with Pancetta, Peas and Onions
Frugal Friday Pasta with Pancetta, Peas and Onions can be whipped up easily with ingredients you are likely to have on hand for a tasty meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main
- Cuisine: Italian
Ingredients
Scale
- 1/2 cup uncooked pancetta, coarsely chopped
- 1 small onion, coarsely chopped
- 4 cloves garlic, minced
- 1 carrot, diced
- 2 cups peas, thawed if frozen
- 1/2 cup chicken broth
- 3 tbsp olive oil
- 1 tsp Herbes de Provence
- generous pinch or two of red pepper flakes
- 1/4 cup pecorino romano cheese, plus additional for topping
- 2 tbsp sliced sliced almond, toasted (substitute pumpkin seeds for nut free)
- 10 ozs elbow macaroni or other short pasta
Instructions
- Start boiling water for pasta.
- Heat a skillet on medium high, coated with some olive or canola oil spray. Add the pancetta, cook 5 to 10 minutes until browned, stirring occasionally.
- Remove the pancetta and set aside. Add 1 tablespoon olive oil, lower heat to medium. Add the onions, cook for a few minutes then add the garlic and carrot. Cook for a few more minutes, then add the chicken stock.
- Add the peas after 2-3 minutes, stir in the Herbes de Provence and the red pepper flakes, and then cover loosely. Cook vegetables on medium-low for about 10 more minutes.
- Begin cooking the pasta after you add the peas. When the pasta is done, drain, and stir in the remaining olive oil and add the cheese.
- Stir in the pea and onion mixture and add the toasted nuts. Plate and top with a sprinkling of the reserved pancetta. Serve and pass additional cheese passed at the table.
Find it online: https://cookingchatfood.com/pasta-with-pancetta/
