Description

Spaghetti tossed in a pancetta and pea cream sauce. What could be better than that?

Ingredients

• 1/4  Pound(s) Spaghetti, cooked al dente
1
• 2  Table Spoon(s) Olive Oil
2
• 3  Ounce(s) Weight Pancetta, cooked, diced
3
• 1/4  Cup(s) Green Peas
4
• 1  Tea Spoon(s) Shallot, minced
5
• 1  Tea Spoon(s) Garlic, minced
6
• 1/4  Cup(s) White Wine
7
• 3/4  Cup(s) Heavy Cream
8
• 2  Table Spoon(s) Parmesan Cheese, grated
9
• 2  Table Spoon(s) Asiago Cheese, grated
10
• 1  Table Spoon(s) Butter
11

Directions

1. In a hot saute pan over medium high heat, add olive oil
2. Once olive oil is hot, add pancetta to pan and toss to coat in oil
3. Add peas, shallots and garlic and mix
4. Remove pan from flame and deglaze with white wine
5. Place pan back on flame and reduce heat to medium low
6. Add heavy cream and let sauce reduce by half
7. While sauce is reducing, add cheeses
8. Stir in butter
9. Add pasta and toss to coat
10. Taste and season if necessary