Egg Fettuccine with Ricotta, Peas and Smoked Pancetta

Preparation info
  • Serves


    • Difficulty


Appears in

By David Eyre

Published 2009

  • About

An elegant and lightweight pasta that uses half a dozen ingredients but relies on the quality of all of them. The peas must be young and fresh, the ricotta not very long ago milked from the sheep, and the bacon dry-cured, solid and sweet.


  • 200 g/7 oz shelled young peas (about 500 g/1


Boil the peas in salted water until just cooked, then drain. Gently melt the pancetta with the butter for 10 minutes or until the fat has run and the pancetta has become crisp. Add the peas to the pan and cook gently for a few minuets. Meanwhile, cook the pasta in a large pan of boiling salted water until al dente. Drain and mix in a warmed serving bowl with the ricotta, Parmesan and tor