Pasta with Peas and Pancetta

October 10, 2011

Vermicelli with Peas & Pancetta

NOTE:  This is a delightful pasta dish, with a creamy  sauce and fresh  frozen peas and mushrooms.  Awesome!  Can't find pancetta?...use a thick meaty bacon, it works great.

 

12- ounces vermicelli or thin spaghetti

1 tablespoon salt

 

4 to 5 slices pancetta, or thick sliced lean bacon, cut into small pieces

4 tablespoons extra virgin olive oil, divided

 

1 medium onion, chopped fine, about 1 cup

2 cups thick sliced white mushrooms

 

3 cups heavy whipping cream, a little more if needed

2 full cups Pecorino Romano, or Romano/ Parmagiano cheese 

 

1 (10-ounce) package frozen peas

 

1 cup reserved pasta water, if needed

 

1/2 teaspoon coarse sea salt

1/2 teaspoon coarse ground black pepper

crushed red pepper flakes

  

1.  Fry pancetta in 2 tablespoons olive oil until crisp, about 10 minutes.  Move pancetta to edge of fry pan and add the onions and mushrooms with another 1 to 2 tablespoons olive oil.  Saute together for about 5 minutes until onions and mushrooms are lightly browned.

 

2.  Add the heavy cream and cheese and stir constantly for about 2 to 3 minutes, until sauce is just bubbly.  Turn way down, and watch closely to avoid scorching

 

3.    Boil vermicelli in an 8-quart pot boiling water with 1 tablespoon salt for about 6 to 7  minutes. During last 2 minutes of boiling, add the peas. Complete cooking the pasta al dente.  Reserve 1 cup pasta water and drain pasta and peas together.   Add pasta and peas to pan with the cream sauce.  Add salt and pepper; stir together well and place into a large pasta bowl.  Sprinkle the top with a few red pepper flakes.   Use the pasta water for later if the pasta gets a little to thick, then add a little at a time if wanting to refresh the sauce a little. 

Serves 4 to 6.