Creamy Pasta with Pancetta, Peas and Mushrooms
Ingredients
- 1/2 pound long pasta (bucatini is my favorite)
- 1 tbsp extra virgin olive oil
- 1/2 pound pancetta, small cubes
- 1 large leek, sliced into 1/2 inch rounds
- 8 ounces white mushrooms, sliced
- 2 teaspoons kosher salt
- 1 teaspoons freshly ground black pepper
- 1 cup frozen sweet peas
- 4 cloves garlic, thinly sliced
- 1/2 cup half n half
- 1/2 lemon (grated rind and juice)
- 1/2 cup shredded Italian cheese (Pecorino or Parmesan)
- 1/4 cup chopped fresh Italian parsley
Instructions
- Heat large pot of water to boiling
- Once boiling add 2-3 tablespoons of kosher salt
- In a large, deep skillet heat olive oil and pancetta over medium heat
- Cook pancetta until fat is rendered and pork is crispy
- Remove cooked pancetta from pan and place on paper towel lined plate
- To same skillet, add leeks, mushrooms, salt and pepper. Saute for about 8 minutes until leeks and mushrooms are soft
- Meanwhile, add pasta to salted, boiling water and cook until al dente (still a bit firm)
- To the skillet with the leeks and mushrooms, now add the cooked pancetta, peas, garlic and half n half and saute for about 3-4 minutes.
- Turn heat off and add grated lemon rind, lemon juice and cooked pasta to the skillet.
- Gently toss pasta in sauce...be sure to add additional HOT pasta cooking water to the pan until you have a silky, smooth sauce.
- Place pasta into bowls and top with freshly chopped parsley.
Notes
This dish is very versatile...here are some substitutions based on what you have on hand in your kitchen:
Instead of Leeks - White Onion
Use any favorite Italian cheese (Pecorino, Asiago, Parmesan)
Use your favorite long pasta (Bucatini, Fettucine, Linguine, Spaghetti)
Finally, you do not need to add half and half at all...you can just use the starchy, hot pasta water at the end to create your sauce.
Tried this recipe?Let us know how it was!