VERMICELLI with PEAS & PANCETTA

VERMICELLI with PEAS & PANCETTA

NOTE:

This is a delightful dish with the ricotta and cheese coating the vermicelli for a creamy effect, much like an Alfredo sauce. If you don't have Pancetta, use bacon instead.

1 pound vermicelli

1 tablespoon salt

 

4 slices pancetta, cut into strips

  or bacon

4 tablespoons olive oil, divided

1 small onion, chopped fine

2 cloves garlic, chopped fine

1 cup thick sliced white mushrooms

 

1 (10-ounce) package frozen peas

¼ cup extra virgin olive oil

1 cup reserved pasta water

 

1 (15-ounce) carton ricotta cheese

1 cup freshly grated Parmesan cheese

1 teaspoon coarse sea salt, more for your taste

½ teaspoon coarse ground black pepper

 

Crushed red pepper flakes to garnish, optional

Freshly grated Parmesan cheese for garnish

1. Fry pancetta or bacon in 2 tablespoons olive oil until crisp. Add another tablespoon olive oil to pan and sauté onion until lightly browned, about 6 to 8 minutes. Add remaining olive oil and sauté mushrooms until browned, 3 to 4 minutes. Simmer on very low while pasta is boiling.

2. Boil vermicelli in an 8-quart pot of boiling water with 1 tablespoon salt added, for 6 to 8 minutes. During last 2 minutes of cooking time, add peas. Reserve 1 cup pasta water and drain pasta and peas together. Place pasta and peas in large pasta bowl; add pancetta mixture, olive oil and the 1 cup of reserved pasta water.

3. In medium bowl, combine the ricotta cheese and the Parmesan cheese. Stir together with fork until well combined. Add to the pasta and continue to blend together. Add the salt and pepper; taste and add more spices if desired. Garnish top with red pepper flakes if desired and the Parmesan cheese. Serves 8.