Pea and Pancetta Mixed Pasta
A classic Neapolitan comfort food dish that incorporates multiple different types of pasta with pancetta and peas.
Equipment
- Large pot
Ingredients
- 2 tbsp olive oil
- 5 oz pancetta
- 1/2 whole onion
- 15 oz sweet peas
- 135 grams Barilla Medium Shells
- 135 grams Barilla Spaghetti
- 135 grams Barilla Ditalini
- ½ tsp salt
- pepper
- parmigiano reggiano cheese
Instructions
- Dice the onion into small pieces.
- Dice the pancetta into small strips if it isn't already done so.
- Place the olive oil, pancetta, and onions into a large pot. Cook on a medium-high heat for 5 minutes stirring occasionally.
- Once the pancetta and onions are done cooking, strain the sweet peas and add them to the pot.
- Cook for another 2 minutes.
- Add enough water to the pot to cover the peas and pancetta. Bring the water to a boil.
- Once the water is boiling, add the pasta to the water and add more if needed if the water doesn't completely cover the pasta.
- Cook the pasta for 12 minutes stirring often to prevent the pasta from sticking to the pan. Add 1/2 tsp of salt to the pasta while it is cooking.
- Once the time is up, add a sprinkle of pepper and grate some parmigiano reggiano cheese on top. Buon Appetito!
