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.
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