Farfalle with Pancetta and Peas

Fresh peas and spring go together like, well, two peas in a pod. Peas also go nicely with bacon, as well as pancetta, which is Italian bacon, similar to the American version but made a little differently.

This dish is like a lighter version of pasta carbonara, the creamy pasta dish with bacon and eggs. It has a touch of cream, but the pasta is only lightly sauced.

Monitor the peas while cooking to ensure they do not turn gray, which signals they're overcooked.

Use a vegetable peeler to make large, thin shavings from a block of parmigano-reggiano

Farfalle with Pancetta and Peas

1 lb. farfalle (bowtie) pasta
3 oz. pancetta, cut into lardons (thin strips)
2 shallots, minced
Olive oil (if needed)
2 garlic cloves, minced
16 oz. fresh peas
1 cup white wine
2 tbsp. heavy cream
Salt and fresh-ground black pepper to taste
2 tbsp. fresh parsley, chopped
parmigiano-reggiano shavings

1. Boil pasta in salted water to al dente according to package directions. Drain and set aside.

2. Heat a large frying pan over medium heat. And pancetta and cook until browned a crisp. Remove with a slotted spoon, reserving about 1 tbsp. of rendered fat in the pan (add olive oil if needed). Add shallots and garlic to pan. Saute until softened, 3-5 minutes. Add peas and wine and saute about 3 minutes. Season with salt and pepper. Add cream and cooked pancetta. Cook for another couple minutes to heat through and thicken sauce.

3. Pour pancetta-pea sauce over pasta and stir to mix. Spoon into bowls and top with parsley and parmesan shavings.