Mario Batali's Spaghettini with Peas and Pancetta

Spicy, sweet and simply delicious!

skill level

Easy

time

1-30min

servings

cost

Contributed by : Mario Batali

Dress up your pasta with peas and pancetta!

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients

instructions Bring 8 quarts of water to a boil in a large pasta pot.
step 2

ingredients 1/4 cup Extra virgin olive oil
4 ounce pancetta
4 garlic cloves
1 bunch scallions (whites and about 2 inches of greens thinly sliced)
2 cups shelled fresh young peas
salt
ground black pepper

instructions In a 14-inch skillet, heat the olive oil over medium-high heat. Add the pancetta and cook until most of the fat has been rendered. Discard the excess fat, add the garlic and scallions, and saute until soft, about 2 minutes. Add the peas and 1/2 cup hot water. Stir well and cook over high heat until the peas are tender and the liquid has reduced by about half, about 1 minute. Season with salt and pepper to taste, and remove from the heat.
step 3

ingredients salt
1 1/2 pounds spaghettini

instructions Add 2 tablespoons salt to the boiling water. Drop the spaghettini into the water and cook for 1 minute less that the package instructions indicate. Just before it is done, carefully ladle 1/4 cup of the cooking water into the pan containing the peas.
step 4

ingredients 20 fresh mint leaves (torn into pieces)
1/2 cup freshly grated Pecorino Romano

instructions Drain the pasta into a colander and add it to the pea mixture. Add the mint and toss over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl and serve immediately, with the grated cheese on the side.
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