Name: Fusilli with Pancetta, Peas, and Cream (Fusilli con la Pancetta e Piselli)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1¾ pounds fresh peas (or 12 ounces frozen); 3 tablespoons butter; Salt; Freshly ground black pepper; 1 pound fusilli; ¾ cup heavy cream; ½ cup freshly grated Parmigiano-Reggiano; 2 ounces pancetta, sliced ⅛ inch thick

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

Savory pancetta and sweet peas make a great combination. I don’t use onion because I don’t want to attenuate the rustic, forceful flavor of pancetta, which makes fusilli, with its ridges and firm texture, a perfect pasta choice.

Ingredients

1¾ pounds fresh peas (or 12 ounces frozen)
2

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Shell the peas, if using fresh.
Cut the pancetta into narrow strips about 1 inch long. Put the butter in a 10-inch skillet and place over medium-high heat. When the butter has melted, add the pancetta and sauté until it has lightly browned. Add the fresh