Pancetta And Pea Linguine Food

PANCETTA AND PEA PASTA

Steps:

• Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions.
• Meanwhile, in a skillet, fry the pancetta over medium-high heat until it's nice and crispy (about 10 min.).
• If there's a lot of fat left over, drain the majority of it.
• Add the garlic to the pan and cook for about 30 seconds, then add the half-and-half, Italian seasoning, and peas.
• Let the sauce bubble for a few minutes, then drain the cooked pasta and add it to the skillet, along with the parmesan.
• Toss the pasta with the sauce and let it cook for a few more minutes, tossing often (turn heat down to medium/med-low). This will help more of the starch to release from the pasta so the sauce thickens up a bit more. Serve immediately with fresh cracked pepper if desired.

PANCETTA AND PEA LINGUINE

Steps:

• Bring a pan of lightly salted water to the boil and add in the pasta.
• To a preheated, thick bottomed frying pan add the pancetta. Do not add in oil as the pancetta will release oil as it is cooking. Fry until lightly crispy.
• Once the pancetta has cooked through remove it from the pan with a slotted spoon, and place it to one side. Leaving behind the pancetta oil in the pan.
• Add the finely sliced shallots to the pancetta oil and fry until opaque.
• Add the glass of wine to the shallots. You should hear a satisfying sizzle as the wine hits the pan. Reduce the heat so the wine mixture simmers and leave this until the wine has reduced by 2/3rds its original volume.
• Now add in the pancetta, creme fraiche, peas, parmesan (reserving some for the garnish at the end) and a good few grinds of black pepper and stir thoroughly together. Leave the sauce to simmer and thicken slightly, 3-4 minutes. If the sauce over thickens you can thin it down by adding a small spoonful of pasta water.
• Drain the pasta and spoon into warmed pasta dishes. Pour over the sauce as desired or mix the sauce with the pasta and then serve with a sprinkling of the remaining parmesan. Goes well with a lightly dressed green salad. ENJOY!

PASTA, PANCETTA AND PEAS

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
• Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

PEAS & PANCETTA

Steps:

• Heat the olive oil in a medium (10-inch) saute pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 teaspoon salt, and 1/4 teaspoon pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.

LINGUINE WITH SHRIMP AND PANCETTA

Steps:

• In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot.
• Meanwhile, in a large skillet heat the olive oil over medium-high heat.
• Add the pancetta and cook until golden brown, 5 minutes. Remove and set aside.
• In same skillet add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds.
• Add the wine, salt, red pepper, lemon juice, lemon zest, pancetta and shrimp. Bring mixture to a boil and cook about 4 to 5 minutes. Stir frequently. Shrimp should become pink and cooked through. DO NOT OVER COOK.
• Add the parsley and stir to combine.
• In a large bowl, combine pasta with shrimp mixture. Toss well to combine.
• Add parmesan and toss well to thoroughly combine. Let set for 3 minutes until pasta absorbs all the liquid.
• Garnish with parsley and serve immediately.

ORZOTTO WITH PANCETTA & PEAS

Steps:

• Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
• Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
• After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.

PASTA WITH PEAS AND PANCETTA

Steps:

• Cook the penne in a pan of salty water for about 10-12 minutes until 'al dente' or see the packet instructions. Drain well.
• Cook the peas for 2 minutes then drain well and keep hot.
• Meanwhile heat a frying pan with the oil and butter. Add the rashers of pancetta and fry until golden brown. Drain on kitchen paper. In a large bowl toss all the ingredients together season to taste.
• Garnish with the Parmesan shavings and serve piping hot.